vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
RUSSIAN CAKE
From With a saucepan over the sea, 1902
Serves 8
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
298Calories
8 gProtein
39 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein8.3 g
Carbohydrates39 g
Fiber1 g
Sugars29 g
Total Fat13 g
Saturated Fat0.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium79 mg
Calcium27 mg
Iron1.2 mg
Magnesium23 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate20 mcg
Choline3.7 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 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.
RUSSIAN CAKE. Mix the yolks of 5 eggs and }( pound of sugar ; add slowly 3 ounces flour, 2 ounces chopped j68 With a Saucepan over the Sea almonds, a spoonful of anise seed, and the whites of eggs beaten stiff
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