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Jelly Layer Cake a la Emma Charlotte
From The Swedish, French, American cook book, 1918
Serves 8
Presented as published in 1918. 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
145Calories
2 gProtein
29 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein1.8 g
Carbohydrates29 g
Fiber0 g
Sugars16 g
Total Fat2.2 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol5.7 mg
Sodium46 mg
Potassium27 mg
Calcium47 mg
Iron1 mg
Magnesium4.7 mg
Phosphorus75 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Alcohol0.6 g
Water5.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 589. The excerpt below is the record exactly as published.
Jelly Layer Cake a la Emma Charlotte Gateau a la Gelee en couches, a la Emma Charlotte Three eggs, one cup powdered sugar, three tablespoons cream, one cup flour, one teaspoon Royal baking powder, a pinch of salt, one tablespoon brandy
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