Vienna Cherry Cake
From 365 foreign dishes, 1908
Presented as published in 1908. 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
263Calories
6 gProtein
54 gCarbs
3 gFat
Full nutrition (19 nutrients)
Calories263 kcal
Protein5.7 g
Carbohydrates54 g
Fiber1.5 g
Sugars41 g
Total Fat2.9 g
Saturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium0.3 mg
Calcium429 mg
Iron1.6 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C43 mg
Water191 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 20. The excerpt below is the record exactly as published.
Vienna Cherry Cake. Make a rich biscuit dough ; roll out ; then put on a weU-buUered baking-tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar
Cook this with the app: pantry check, scaling, and the assistant.