dairy-freenut-freesoy-freefish-freeshellfish-free
Teal Cake
From The white ribbon cook book, 1894
Serves 1
Turn out when cold.
Presented as published in 1894. 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
812Calories
133 gProtein
1 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories812 kcal
Protein133 g
Carbohydrates1.2 g
Fiber0 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.3 g
Cholesterol527 mg
Sodium877 mg
Potassium681 mg
Calcium151 mg
Iron5.1 mg
Magnesium106 mg
Phosphorus721 mg
Zinc8.9 mg
Copper2.1 mg
Manganese0.2 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1.8 mg
Vitamin K3 mcg
Vitamin B61.3 mg
Vitamin B127.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)12 mg
Folate77 mcg
Choline558 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 32. The excerpt below is the record exactly as published.
Teal Cake — One-half lb. veal cutlets, 1 rasher of ham, 2 hard-boiled eggs, a little veal stuffing, and 3^ oz. of gelatine. Cut the eggs into slices and arrange them at the bottom and sides of a pie-dish. Cut the veal and ham into rather small pieces; arrange them in layers, with a little stuffing and egg be- tween, and a small quantity of water, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.