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Jelly Cake No. 2
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
197Calories
3 gProtein
37 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein3.3 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat4.2 g
Saturated Fat2.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium107 mg
Potassium40 mg
Calcium60 mg
Iron1.2 mg
Magnesium6.1 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate31 mcg
Choline37 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 76. The excerpt below is the record exactly as published.
Jelly Cake No. 2. Beat together two eggs and one cupful of sugar; add two tablespoonfuls of melted butter, four of cold water, one cupful of flour, and one and one-half teaspoonfuls of baking powder
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