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Transparent Dessert Cakes
From Cassell's dictionary of cookery, 1892
Serves 2
Ensure sugar reaches the second degree before use.
Presented as published in 1892. 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
691Calories
0 gProtein
142 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein0.5 g
Carbohydrates142 g
Fiber0.4 g
Sugars140 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium47 mg
Potassium25 mg
Calcium19 mg
Iron0.5 mg
Magnesium6 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline2.6 mg
Caffeine0.8 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2019. The excerpt below is the record exactly as published.
Transparent Dessert Cakes.— Take a large cake (almost anj- kind wUl do), cut it into shces about the third of an inch thick, and stamp these into anj^ fancy shapes, such as diamonds, squares, hearts, stars, rounds, &c. Spread a little good jam over them, having previously hollowed the surface a little to keep the jam from running over the sides. Boil half a pound of refined loaf sugar with half a pint of water to the second degree. When this TRA ( 988 ) TEE point is reached, take it from the fire and set the bottom of the saucepan in a basin of cold watei' : as soon as the sugar begins to thicken beat it from the middle against the side of the pan for a minute or two, and add very gradually half a quarter of a pint of maraschino or cura^oa
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