Peach Cake a la Octavious

Name: Peach Cake a la Octavious
Ingredients: Three eggs; four spoons of sugar; three spoons of melted butter; four spoons of flour; two cups of cooked sliced peaches; a teaspoon of Royal Baking Powder

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Turn out on a buttered baking pan. Spread with raspberry or strawberry jam.

Presented as published in 1924. 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

217Calories

19 gProtein

2 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories217 kcal

Protein19 g

Carbohydrates2.1 g

Fiber0 g

Sugars0.6 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium563 mg

Potassium207 mg

Calcium410 mg

Iron3.1 mg

Magnesium20 mg

Phosphorus737 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 115. The excerpt below is the record exactly as published.

Peach Cake a la Octavious Gateau aux Peches a VOctavious Three eggs, four spoons of sugar, three spoons of melted butter, four spoons of flour, two cups of cooked sliced peaches [or apples], a teaspoon of Royal Baking Powder

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