vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Viennois Cakes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
These cakes are nice for dessert.
Presented as published in 1880. 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
28Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein0.2 g
Carbohydrates5.4 g
Fiber0.2 g
Sugars3.6 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium11 mg
Calcium5.7 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline1.3 mg
Caffeine0.3 mg
Water2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 162. The excerpt below is the record exactly as published.
Viennois Cakes. Cut any kind of plain cake into small squares. Cut a small piece from the centre of each square, and fill the cavity with some kind of marmalade or jelly
Cook this with the app: pantry check, scaling, and the assistant.