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Manx Cake
From Cassell's dictionary of cookery, 1892
Serves 3
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
781Calories
17 gProtein
154 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein17 g
Carbohydrates154 g
Fiber1.8 g
Sugars152 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol496 mg
Sodium192 mg
Potassium214 mg
Calcium99 mg
Iron2.5 mg
Magnesium19 mg
Phosphorus266 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C22 mg
Vitamin A214 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate65 mcg
Choline393 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 894. The excerpt below is the record exactly as published.
Manx Cake.— Eub oil the peel from half a large lemon on lumps of sugar ; ascertain the weight of sugar, and add as much more of pounded sugar as will make eight ounces in all. Mix the pounded sugar with eight ounces of rice-flour. Beat eight eggs
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