SAVOY CAKE

Name: SAVOY CAKE
Ingredients: 10 eggs; 1 pound of sugar; three-quarters of a pound of flour; the grated rind of a lemon; a drop or two of essence of lemon

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

3753Calories

102 gProtein

734 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories3753 kcal

Protein102 g

Carbohydrates734 g

Fiber11 g

Sugars459 g

Total Fat54 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium727 mg

Potassium1322 mg

Calcium483 mg

Iron29 mg

Magnesium167 mg

Phosphorus1369 mg

Zinc9.2 mg

Copper1 mg

Manganese2.7 mg

Vitamin D10 mcg

Vitamin C129 mg

Vitamin A803 mcg

Vitamin E5.5 mg

Vitamin K1.5 mcg

Vitamin B61.2 mg

Vitamin B124.5 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)3.9 mg

Niacin (B3)24 mg

Folate792 mcg

Choline1479 mg

Caffeine0 mg

Water496 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 24. The excerpt below is the record exactly as published.

a drop or two of essence of lemon. Beat the whole for twenty minutes, and bake in a quick oven. SAVOY CAKE Take 10 eggs, 1 pound of sugar, three- quarters of a pound of flour, the grated rind of a lemon

Cook this with the app: pantry check, scaling, and the assistant.