Jelly Cake
From Mother Hubbard's cupboard, 1887
Flavor with lemon or vanilla. Recipe attributed to Mrs. W. T. Mills.
Presented as published in 1887. 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
3448Calories
73 gProtein
745 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories3448 kcal
Protein73 g
Carbohydrates745 g
Fiber0 g
Sugars402 g
Total Fat115 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol996 mg
Sodium1718 mg
Potassium904 mg
Calcium997 mg
Iron30 mg
Magnesium148 mg
Phosphorus1182 mg
Zinc5.9 mg
Copper0.9 mg
Manganese3.4 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2.9 mg
Niacin (B3)30 mg
Folate796 mcg
Choline588 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 26. The excerpt below is the record exactly as published.
JELLY CAKE. One-half cup butter, two cups sugar, one cup sweet milk, three and one-half cups flour, and three teaspoons baking powder, four eggs
Cook this with the app: pantry check, scaling, and the assistant.