vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Royal Cake
From The Hotel St. Francis cook book, 1919
Serves 10
Presented as published in 1919. 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
121Calories
1 gProtein
19 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein0.6 g
Carbohydrates19 g
Fiber0.5 g
Sugars15 g
Total Fat7.1 g
Saturated Fat1.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol6.9 mg
Sodium78 mg
Potassium55 mg
Calcium14 mg
Iron0.7 mg
Magnesium7.6 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.7 mcg
Choline4.2 mg
Caffeine1 mg
Water5.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 200. The excerpt below is the record exactly as published.
Royal cake Iced tea DINNER Blue Points, mignonette Puree of peas, with noodles Celery. Pim olas Planked striped bass Roast chicken Young artichokes, en cocotte Baked sweet potatoes with sugar Cold asparagus, mayonaise Fancy ice cream Alsatian wafers Demi tasse Egg salad. Boil one dozen eggs eight minutes, remove the shells, and cut the eggs in half. Place on a platter on lettuce leaves, season with salt and fresh- ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley. Royal cake. Bake a French sponge cake (which see), cut into four layers, and fill between with royal butter. Glace the whole with orange icing, and form on top a crown, using a pastry bag and some royal butter. Decorate around the top of the cake with candied fruits.
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