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Jew's Cake
From Virginia Cookery-book, 1884
Serves 6
Presented as published in 1884. 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
245Calories
6 gProtein
53 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein5.6 g
Carbohydrates53 g
Fiber0 g
Sugars20 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium18 mg
Potassium94 mg
Calcium28 mg
Iron2.6 mg
Magnesium14 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 90. The excerpt below is the record exactly as published.
Jew's Cake. To one pint of flour put four ounces of brown sugar, a little nutmeg and lemon-peel, or mace or cinnamon, ac- cording to taste ; mix the dough up with the yolk of an egg\ roll it out thin, and cut into any shape you please. Just as they are to be put into the oven throw a little pounded white sugar
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