Jelly Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1245Calories
14 gProtein
299 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1245 kcal
Protein14 g
Carbohydrates299 g
Fiber0 g
Sugars201 g
Total Fat3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.8 mg
Sodium360 mg
Potassium198 mg
Calcium371 mg
Iron7.6 mg
Magnesium38 mg
Phosphorus591 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline2.7 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 29. The excerpt below is the record exactly as published.
Jelly Cake. — Beat 3 eggs well, whites and yolks separately; take a cup of fine white sugar and beat in well with yolks, and 1 cup sifted flour, stirred in gently; then stir in the whites a little at a time, 1 teaspoon Royal Baking Powder, and 1 tablespoon milk
Cook this with the app: pantry check, scaling, and the assistant.