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Jelly Cakes
From The household (of the Detroit free press), 1886
Serves 16
This will not break in rolling unless there is too much flour in it.
Presented as published in 1886. 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
87Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein1.6 g
Carbohydrates19 g
Fiber0 g
Sugars13 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium616 mg
Potassium70 mg
Calcium5.5 mg
Iron0.6 mg
Magnesium2.9 mg
Phosphorus21 mg
Zinc0.1 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline18 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 368. The excerpt below is the record exactly as published.
JELLY CAKES. Two eggs, one cup of sugar, one cup of flour, one teaspoonful cream tartar, one-half teaspoonful soda, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.