Wedding Cake
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
3938Calories
4 gProtein
761 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories3938 kcal
Protein4.2 g
Carbohydrates761 g
Fiber8.4 g
Sugars692 g
Total Fat3.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium58 mg
Potassium866 mg
Calcium123 mg
Iron3.4 mg
Magnesium69 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Alcohol74 g
Water757 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 68. The excerpt below is the record exactly as published.
WEDDING CAKE. INGREDIENTS. 1 A lbs. castor sugar 1 oz . spice (mixed) i nutmeg (grated) 4 pint brandy i pint sherry j Rind of 3 lemons Salt
Cook this with the app: pantry check, scaling, and the assistant.