Meringued Rum Cake
From A lady of good taste, 1954
Watch that it does not burn.
Presented as published in 1954. 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
1259Calories
52 gProtein
155 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1259 kcal
Protein52 g
Carbohydrates155 g
Fiber0.1 g
Sugars138 g
Total Fat45 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium754 mg
Calcium602 mg
Iron0.1 mg
Magnesium60 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water646 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 28. The excerpt below is the record exactly as published.
Meringued Rum Cake (FROM J. P.) cake: rum two layers, split glacé fruit custard filling: cognac 2 cups milk meringue: 11% tablespoons cornstarch 6 egg whites, beaten 3 tablespoons sugar 6 tablespoons sugar 6 ege yolks, beaten 2 teaspoons vanilla 1 tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.