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Robert Cakes
From The encyclopædia of practical cookery, 1890
Serves 16
The quantities will make two cakes.
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
384Calories
8 gProtein
81 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein8 g
Carbohydrates81 g
Fiber0.5 g
Sugars58 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium56 mg
Potassium123 mg
Calcium34 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C12 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate67 mcg
Choline111 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 24. The excerpt below is the record exactly as published.
Robert Cakes. — Beat the yolks of ten eggs with lib. of caster sugar, well whisk the whites, add them, and beat the whole together for a few minutes. Stir in gradually with the beaten eggs Jib. of sifted flour, the grated rind of one lemon, and the strained juice of half a lemon. Bake the batter in jelly-cake tins. Beat the whites of two eggs to a stiff froth, then mix well with them the juice and grated rind of an orange
Cook this with the app: pantry check, scaling, and the assistant.