vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jelly Cakes
From The encyclopaedia of practical cookery, 1892
Serves 10
Presented as published in 1892. 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
575Calories
7 gProtein
49 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein7.3 g
Carbohydrates49 g
Fiber0 g
Sugars23 g
Total Fat40 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol191 mg
Sodium89 mg
Potassium96 mg
Calcium61 mg
Iron2.4 mg
Magnesium13 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A351 mcg
Vitamin E1.3 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate68 mcg
Choline82 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 156. The excerpt below is the record exactly as published.
Jelly Cakes. — Beat together 8oz. of sugar and five eggs; then add Jib. of melted butter, 1 teacupful of milk, and 12oz. of flour to which has been added 1 teaspoonful of baking- powde
Cook this with the app: pantry check, scaling, and the assistant.