vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jelly Cake
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
183Calories
4 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein4.1 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium28 mg
Potassium148 mg
Calcium14 mg
Iron1.2 mg
Magnesium6.5 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline55 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 68. The excerpt below is the record exactly as published.
Jelly Cake Three eggs, one cup sugar, one cup flour, one teaspoon cream tartar, one half teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.