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Lemon Jelly Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
Presented as published in 1882. 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
197Calories
4 gProtein
38 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein4.1 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat3.5 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium29 mg
Potassium252 mg
Calcium17 mg
Iron1.3 mg
Magnesium6.8 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline56 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 63. The excerpt below is the record exactly as published.
LEMON JELLY CAKE. « Sugar I cup. Flour I cup. Eggs 3. Melted butter i table-spoonful. Soda I tea-spoonful. Cream of tartar 2 tea-spoonfuls. Milk I table-spoonful.
Cook this with the app: pantry check, scaling, and the assistant.