Lemon or Orange Jelly Cake
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 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
3835Calories
59 gProtein
869 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories3835 kcal
Protein59 g
Carbohydrates869 g
Fiber12 g
Sugars651 g
Total Fat116 g
Saturated Fat9.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol839 mg
Sodium1278 mg
Potassium1740 mg
Calcium1151 mg
Iron19 mg
Magnesium166 mg
Phosphorus1096 mg
Zinc5.2 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D5.3 mcg
Vitamin C245 mg
Vitamin A359 mcg
Vitamin E2.5 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B122.7 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)2.3 mg
Niacin (B3)18 mg
Folate591 mcg
Choline520 mg
Caffeine0 mg
Water1011 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 78. The excerpt below is the record exactly as published.
Lemon or Orange Jelly Cake. 2 cups sugar i cup milk Yi cup butter 2 cups flour 3 eggs 2 teaspoons baking-powder This makes three layers, flavor with lemon — ^The jelly: One cup of water, one tablespoon corn starch, one cup sugar, one lemon, two oranges
Cook this with the app: pantry check, scaling, and the assistant.