Vienna Fancy Mixture

Name: Vienna Fancy Mixture
Ingredients: eight eggs; one and one-half pounds of sugar; one and one-fourth pounds of cake flour; the peel of one lemon

From Perfection in baking, 1895

Presented as published in 1895. 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

5273Calories

98 gProtein

1132 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories5273 kcal

Protein98 g

Carbohydrates1132 g

Fiber12 g

Sugars685 g

Total Fat45 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat9.9 g

Omega-30.1 g

Cholesterol1488 mg

Sodium588 mg

Potassium1299 mg

Calcium336 mg

Iron49 mg

Magnesium149 mg

Phosphorus1290 mg

Zinc8.8 mg

Copper1.2 mg

Manganese3.8 mg

Vitamin D8 mcg

Vitamin C53 mg

Vitamin A641 mcg

Vitamin E4.5 mg

Vitamin K2.9 mcg

Vitamin B60.9 mg

Vitamin B123.6 mcg

Thiamin (B1)5.3 mg

Riboflavin (B2)4.3 mg

Niacin (B3)39 mg

Folate1254 mcg

Choline1240 mg

Caffeine0 mg

Water465 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 29. The excerpt below is the record exactly as published.

Vienna Fancy Mixture. Eight eggs and one and one-half pounds of sugar beaten together in a kettle over a slow fire until just warm; add one and one-fourth pounds of cake flour and the peel of one lemon

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