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Marlborough Cake
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
246Calories
5 gProtein
51 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein5.5 g
Carbohydrates51 g
Fiber0.1 g
Sugars34 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium43 mg
Potassium68 mg
Calcium20 mg
Iron1.7 mg
Magnesium9 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate46 mcg
Choline74 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 127. The excerpt below is the record exactly as published.
Marlborough Cake. Six ounces of flour, four eggs, half a pound of loaf sugar, and two ounces of candied lemon-peeL
Cook this with the app: pantry check, scaling, and the assistant.