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Lemon Jelly Cake

Name: Lemon Jelly Cake
Yield: 8 servings
Ingredients: One cup white sugar; 1 tablespoon water; 3 eggs; 1} cups flour; 2 teaspoons baking powder; 1 tablespoon butter

From Royal Victoria cook book, 1900

Serves 8

Mrs. F. M. Montgomery.

Presented as published in 1900. 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

210Calories

5 gProtein

44 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories210 kcal

Protein4.9 g

Carbohydrates44 g

Fiber0 g

Sugars25 g

Total Fat3.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol74 mg

Sodium145 mg

Potassium59 mg

Calcium81 mg

Iron1.8 mg

Magnesium8.9 mg

Phosphorus87 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate46 mcg

Choline55 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 47. The excerpt below is the record exactly as published.

LEMON JELLY CAKEW—One cup white sugar, 1 tablespoon water, 3 eggs, 1} cups flour, 2 teaspoons baking powder, 1 tablespoon butter

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