vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lillian's Delight
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost of cake is 1s. per pound.
Presented as published in 1892. 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
478Calories
5 gProtein
86 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein5 g
Carbohydrates86 g
Fiber2.5 g
Sugars67 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol62 mg
Sodium275 mg
Potassium191 mg
Calcium99 mg
Iron3.1 mg
Magnesium31 mg
Phosphorus101 mg
Zinc1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A27 mcg
Vitamin E1 mg
Vitamin K8.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate34 mcg
Choline66 mg
Caffeine4.5 mg
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 846. The excerpt below is the record exactly as published.
Lillian's Delight. — Take a pound of any good cake, made without currants, cut it into slices rather more than an inch tliick, and stamp these into rounds or diamonds, about the size of a crown-piece ; scoop a hole in the middle of each round, half an inch deep, and three-parts fiU it with nicely-wliippcd cream, spread a little jam on the top, and" cover the cakes entirely with an icing made as follows : — Put the whites of two eggs and half a pound of finely-sifted loaf sugar into a basin, add two or three drops of lemon- juic
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.