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Travelling Cakes

Name: Travelling Cakes
Yield: 3 servings
Ingredients: the yolks of twelve eggs; £lb. of pounded sugar; the grated rind of half a lemon; 12 table-spoonfuls of finely-grated breadcrumbs; the whisked whites of ten or twelve eggs

From The encyclopædia of practical cookery, 1890

Serves 3

Presented as published in 1890. 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

843Calories

35 gProtein

96 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories843 kcal

Protein35 g

Carbohydrates96 g

Fiber1.2 g

Sugars78 g

Total Fat35 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.5 g

Omega-30.1 g

Cholesterol1354 mg

Sodium443 mg

Potassium356 mg

Calcium226 mg

Iron6 mg

Magnesium34 mg

Phosphorus635 mg

Zinc4.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D7 mcg

Vitamin C1.2 mg

Vitamin A526 mcg

Vitamin E3.5 mg

Vitamin K2.6 mcg

Vitamin B60.6 mg

Vitamin B122.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.7 mg

Folate203 mcg

Choline1051 mg

Caffeine0 mg

Water168 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 55. The excerpt below is the record exactly as published.

Travelling Cakes.- — Beat up well the yolks of twelve eggs, and add while beating £lb. of pounded sugar and the grated rind (zest) of half a lemon. When the mixture becomes frothy, mix in 12 table-spoonfuls of finely-grated breadcrumbs, and the whisked whites of ten or twelve eggs

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