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Jelly Cake
From Royal Victoria cook book, 1900
Serves 2
ETHEL FLETCHER.
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
637Calories
8 gProtein
151 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein7.8 g
Carbohydrates151 g
Fiber0 g
Sugars102 g
Total Fat13 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol35 mg
Sodium485 mg
Potassium136 mg
Calcium313 mg
Iron4.1 mg
Magnesium22 mg
Phosphorus198 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline5.4 mg
Caffeine0 mg
Water36 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 53. The excerpt below is the record exactly as published.
JELLY CAKE.—Three eg.s, beaten separately, 1 cup sugar, 2 tablespoons butter, 4 tablespoons milk, 1 cup flour, 2 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.