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Sultana Layer Cake a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Filling: Half cup raisins, whites of four eggs, one cup sugar, half cup water. Cook the sugar and water until it ropes, flavor with lemon juice, beat the whites of the eggs well, add the sugar, fill the layers. Cook the raisins in water (sufficient to cover them), little lemon juice, brandy, about five minutes. Sprinkle with the raisins in between the layers; frost with a white boiled frosting.
Presented as published in 1918. 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
628Calories
7 gProtein
151 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories628 kcal
Protein6.5 g
Carbohydrates151 g
Fiber3.1 g
Sugars112 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium374 mg
Potassium750 mg
Calcium394 mg
Iron3.2 mg
Magnesium43 mg
Phosphorus570 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate53 mcg
Choline11 mg
Caffeine0 mg
Alcohol4.6 g
Water27 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 594. The excerpt below is the record exactly as published.
Sultana Layer Cake a la Gimo Gateau aux Raisins de Daznas, en couches, a la Gimo Three eggs, four tablespoons flour, four tablespoons sugar, one tablespoon brandy, one teaspoon Royal baking powder, half cup sultana raisins
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