Queen's Cakes

Name: Queen's Cakes
Ingredients: six eggs; nine of powdered sugar; half a pound of currants; the weight of nine eggs of flour; as much butter as will equal the weight of six eggs

From The English-Chinese cookery book, 1890

If no cake-pans are available, drop mixture onto paper in small pieces.

Presented as published in 1890. 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

7964Calories

123 gProtein

1809 gCarbs

216 gFat

Full nutrition (34 nutrients)

Calories7964 kcal

Protein123 g

Carbohydrates1809 g

Fiber0 g

Sugars1167 g

Total Fat216 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol1620 mg

Sodium491 mg

Potassium2232 mg

Calcium478 mg

Iron52 mg

Magnesium295 mg

Phosphorus1581 mg

Zinc10 mg

Copper1.7 mg

Manganese6.4 mg

Vitamin D6 mcg

Vitamin C411 mg

Vitamin A507 mcg

Vitamin E5.4 mg

Vitamin K0.9 mcg

Vitamin B61.2 mg

Vitamin B122.7 mcg

Thiamin (B1)7.3 mg

Riboflavin (B2)5 mg

Niacin (B3)52 mg

Folate1345 mcg

Choline882 mg

Caffeine0 mg

Water529 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 55. The excerpt below is the record exactly as published.

QUEEN’S CAKES. rPAKE as much butter as will equal the weight of six eggs, and nine I of powdered sugar, put together in an earthen pan, and beat well until forming a smooth cream, when add by degrees nine eggs, and when well beat, stir in the weight of nine eggs of flour and half a pound of currants

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