vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Muffin Cake
From The encyclopaedia of practical cookery, 1892
Serves 3
Serve hot or cold.
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
719Calories
4 gProtein
156 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein4.1 g
Carbohydrates156 g
Fiber1.9 g
Sugars152 g
Total Fat12 g
Saturated Fat2.8 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol8.6 mg
Sodium14 mg
Potassium205 mg
Calcium36 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A2.5 mcg
Vitamin E0.4 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate9.6 mcg
Choline13 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 555. The excerpt below is the record exactly as published.
Muffin Cake. — Make a syrup with lib. of loaf sugar and lqt. of water; cut the Muffins open, put them in the syrup, and leave for a few minutes. Take the halves of Muffins out carefully, and lay half of them on a baking-dish ; blanch and pound 2oz. or 3oz. of almor.ds or pistachios, sift them over the Muffins, spread a layer of clotted cream on the top, sift more pounded almonds over that, then put the remainder of the Muffins on the top ; pour about 1 breakfast-cupful of syrup
Cook this with the app: pantry check, scaling, and the assistant.