vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Layer Cake
From The Hotel St. Francis cook book, 1919
Serves 10
Presented as published in 1919. 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
222Calories
8 gProtein
18 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories222 kcal
Protein7.6 g
Carbohydrates18 g
Fiber0 g
Sugars0.2 g
Total Fat13 g
Saturated Fat7 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol173 mg
Sodium59 mg
Potassium89 mg
Calcium29 mg
Iron2 mg
Magnesium11 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A142 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate55 mcg
Choline120 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 43. The excerpt below is the record exactly as published.
layer cake Coffee DINNER Strained gumbo soup, in cups Radishes Barracouda, maitre d'hotel Stuffed capon, Bruxelloise Asparagus, Hollandaise Champs Elysees potatoes Hearts of romaine, Roquefort dressing Chocolate parfait Lady fingers Coffee Omelet with Virginia ham and peppers. Cut two slices of Virginia ham and one green pepper in small squares, put in frying pan with one ounce of butter, and simmer for about two minutes. Add eight beaten eggs and two red peppers cut in small squares, season with salt and pepper, and proceed in the same manner as for a plain omelet. Calf's head, vinaigrette. Dish up on a napkin some boiled calf's head with the brains and the tongue sliced. Garnish the platter with pickles, pickled beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut in two. Serve vinaigrette sauce separate. Strained gumbo soup, in cups. Make a chicken okra soup, strain through cheese cloth, and serve in cups. Stuffed capon, Bruxelloise. Soak half of a loaf of white bread in milk, then squeeze out the milk, mince fine, add salt and pepper, a little chopped parsley, one pound of finely chopped salted almonds, and one egg. Mix well together and fill the capon. Tie a slice of fresh fat pork over the breast, and roast in the same manner as chicken or other fowl. Layer cake. Eight eggs, one-half pound of flour, one-quarter pound of melted butter, and a few drops of vanilla extract
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