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Marlborough Cakes

Name: Marlborough Cakes
Yield: 8 servings
Ingredients: eight eggs; 1 lb. of pounded sugar; 1 lb. of fine flour; 2 ozs. of caraway seeds

From Consult me, 1902

Serves 8

Presented as published in 1902. 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

521Calories

14 gProtein

104 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories521 kcal

Protein14 g

Carbohydrates104 g

Fiber2.7 g

Sugars57 g

Total Fat6.8 g

Saturated Fat1.6 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol186 mg

Sodium74 mg

Potassium243 mg

Calcium88 mg

Iron5.2 mg

Magnesium40 mg

Phosphorus200 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C1.5 mg

Vitamin A81 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.1 mg

Folate115 mcg

Choline149 mg

Caffeine0 mg

Water44 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 101. The excerpt below is the record exactly as published.

eight eggs, and 1 lb. of pounded sugar three quarters of an hour, then by de- grees mix in 1 lb. of fine flour well dried ; add 2 ozs. of caraway seeds

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