vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jelly Cake
From The housewife's referee, 1898
Serves 8
Presented as published in 1898. 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
133Calories
3 gProtein
29 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein2.7 g
Carbohydrates29 g
Fiber0 g
Sugars14 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol27 mg
Sodium253 mg
Potassium326 mg
Calcium7.4 mg
Iron1.2 mg
Magnesium5.6 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline18 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 143. The excerpt below is the record exactly as published.
Jelly Cake. — Beat one egg thoroughly, add four ounces of sifted sugar, half an ounce of butter, five ounces of flour, and a little milk ; to this put a quarter of an ounce of carbonate of soda dissolved in milk, and last of all, half an ounce of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.