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Jelly Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
200Calories
4 gProtein
38 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein3.8 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat4.1 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol75 mg
Sodium28 mg
Potassium155 mg
Calcium17 mg
Iron0.5 mg
Magnesium6.2 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8.8 mcg
Choline55 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 221. The excerpt below is the record exactly as published.
Jelly Cake. This is the simplest form of a butter cake. It is like a sponge cake, with the addition of a small amount of short- ening. Three eggs^ beaten separate!}^ till ver}^ light, then beaten together ; add one cup of sugar ^ three tablespoon- fuls of cream^ or one of melted butter^ one cup pastry flour mixed with one teaspoonful of cream of tartar and half a teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.