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Rhine Cake
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
927Calories
25 gProtein
180 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories927 kcal
Protein25 g
Carbohydrates180 g
Fiber0 g
Sugars114 g
Total Fat25 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol498 mg
Sodium182 mg
Potassium293 mg
Calcium89 mg
Iron7 mg
Magnesium38 mg
Phosphorus342 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.8 mg
Folate195 mcg
Choline368 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 77. The excerpt below is the record exactly as published.
Rhine Cake. Half lb. castor sugar, 6 oz. finest flour, 5 eggs, 1 oz. of fresh butter, 1 lemon grated
Cook this with the app: pantry check, scaling, and the assistant.