vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jelly Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
Presented as published in 1882. 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
218Calories
2 gProtein
26 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein2.2 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat12 g
Saturated Fat6.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol77 mg
Sodium24 mg
Potassium48 mg
Calcium25 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 62. The excerpt below is the record exactly as published.
JELLY CAKE. Sugar I cup. Cream i cup. Eggs 2. Saleratus yi tea-spoonful or soda i tea-spoonful, (the soda is most used.) Ext of lemon or vanilla 2 tea-spoonfuls.
Cook this with the app: pantry check, scaling, and the assistant.