Mexican Cake
From Bread, cakes, and biscuits, 1902
These cakes should be baked in quaint, pagoda-shaped tins.
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
5051Calories
128 gProtein
891 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories5051 kcal
Protein128 g
Carbohydrates891 g
Fiber18 g
Sugars551 g
Total Fat143 g
Saturated Fat23 g
Monounsaturated Fat58 g
Polyunsaturated Fat25 g
Omega-30.2 g
Cholesterol2298 mg
Sodium991 mg
Potassium2035 mg
Calcium694 mg
Iron16 mg
Magnesium475 mg
Phosphorus2118 mg
Zinc16 mg
Copper2.5 mg
Manganese6.3 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A961 mcg
Vitamin E35 mg
Vitamin K2.1 mcg
Vitamin B61.4 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)4 mg
Niacin (B3)9.5 mg
Folate395 mcg
Choline1826 mg
Caffeine0 mg
Water532 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 62. The excerpt below is the record exactly as published.
Put twelve eggs into a stewpan with lib. of caster sugar, set the pan in another, three parts full of boiling water, on the stove, and whisk the eggs and sugar till warm ; then lift them off the fire and continue the whipping till they are cold and as light and thick as well- whipped cream. Now stir in 14oz. rice flour or creme de riz, 4oz. very finely shredded mixed candied peel, 4oz. finely chopped almonds, and ooz. butter beaten to a cream
Cook this with the app: pantry check, scaling, and the assistant.