vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Venetian Cake
From The Rural cook book, 1907
Serves 8
Makes a handsome loaf.
Presented as published in 1907. 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
141Calories
2 gProtein
26 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein2.1 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat3.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Cholesterol138 mg
Sodium6.4 mg
Potassium16 mg
Calcium17 mg
Iron0.4 mg
Magnesium1 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline105 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 81. The excerpt below is the record exactly as published.
Venetian Cake.— This makes a handsome loaf, and is very good. Beat together the yolks of six e^s and half a pint of sugar for 20 minutes. Fold in the stiffly beaten whites and mix in lightly i^A rounded tablespoon fuls of flour
Cook this with the app: pantry check, scaling, and the assistant.