Jenny Lind Slices

Name: Jenny Lind Slices
Ingredients: a square layer of sponge cake; three-fourths of a pound of powdered sugar; the whites of seven eggs

From Perfection in baking, 1895

Presented as published in 1895. 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

1439Calories

22 gProtein

344 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1439 kcal

Protein22 g

Carbohydrates344 g

Fiber0 g

Sugars333 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6.8 mg

Potassium6.8 mg

Calcium3.4 mg

Iron0.2 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water182 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 30. The excerpt below is the record exactly as published.

Jenny L,ind Slices. Spread a square layer of sponge cake or gold cake half or three- fourths of an inch thick, with jelly; beat the whites of seven eggs very stiff; mix very carefully with three-fourths of a pound of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.