Stuffed Spanish Cake

Name: Stuffed Spanish Cake
Ingredients: Take a cold sponge cake; soak thoroughly in sweet Spanish wine; Just before serving pour over a cold, rich, Spanish cream, which is composed of 6 eggs; pint of milk; teacup of sugar; a stick of cinnamon; a stiff jelly whipped in at the time of serving

From 365 desserts, 1900

Presented as published in 1900. 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

1595Calories

38 gProtein

239 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1595 kcal

Protein38 g

Carbohydrates239 g

Fiber0.1 g

Sugars224 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium531 mg

Potassium649 mg

Calcium189 mg

Iron5.9 mg

Magnesium60 mg

Phosphorus618 mg

Zinc4.1 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K1 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.8 mg

Folate141 mcg

Choline894 mg

Caffeine0 mg

Water394 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 30. The excerpt below is the record exactly as published.

Stuffed Spanish Cake. Take a cold sponge cake of the desired size and soak thoroughly in sweet Spanish wine; stick closely over the surface large seedless raisins and blanched almonds. Just before serving pour over a cold, rich, Spanish cream, which is composed of 6 eggs, pint of milk, teacup of sugar, a stick of cinnamon and a stiff jelly whipped in at the time of serv- ing

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