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ROUMANIAN CAKE
From With a saucepan over the sea, 1902
Serves 10
Presented as published in 1902. 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
431Calories
9 gProtein
84 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein9.3 g
Carbohydrates84 g
Fiber1.9 g
Sugars37 g
Total Fat8 g
Saturated Fat0.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium8 mg
Potassium218 mg
Calcium70 mg
Iron3.9 mg
Magnesium56 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E3.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate98 mcg
Choline8.2 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 57. The excerpt below is the record exactly as published.
ROUMANIAN CAKE. Mix i}4 pounds flour with 2 ounces sugar, grated rind of a lemon, ^ teaspoonful of cinna- mon, and a pinch of powdered cloves. Warm j4 pound of honey, add this, and knead all well. Cover and set to rise i hour. Roll out i inch thick, put in pie plates, cover with chopped nuts and brown sugar
Cook this with the app: pantry check, scaling, and the assistant.