vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jelly Cake
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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
799Calories
24 gProtein
154 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein24 g
Carbohydrates154 g
Fiber0 g
Sugars56 g
Total Fat22 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium592 mg
Potassium427 mg
Calcium465 mg
Iron8.4 mg
Magnesium56 mg
Phosphorus457 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 50. The excerpt below is the record exactly as published.
JELLY CAKE.—Whites of 2 eggs, # cup of sugar, 2 tablespoons butter, 1 cup milk, 2 teaspoons baking powder, 2 cups flour
Cook this with the app: pantry check, scaling, and the assistant.