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Wonders

From With a saucepan over the sea, 1902

Serves 8

Real wonder cakes are cut in rounds, then twisted.

Presented as published in 1902. 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

574Calories
8 gProtein
81 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein8.2 g
Carbohydrates81 g
Fiber0.4 g
Sugars29 g
Total Fat25 g
Saturated Fat15 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol71 mg
Sodium76 mg
Potassium106 mg
Calcium35 mg
Iron3.8 mg
Magnesium19 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A206 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate111 mcg
Choline21 mg
Caffeine0 mg
Water17 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 67. The excerpt below is the record exactly as published.

^ pound of flour, beating well. Add a pinch of salt and 2 well-beaten eggs, knead it carefully and roll it out into a large cake, ^ inch thick. Bake it in a hot oven on a buttered tin. Beat together i ounce melted butter, yolk of i egg, and yi pint of cream, sugar to taste, and a spoonful of cordial, lemon juice, or vanilla. Fill the cake with this, roll up and glaze with sugar, sifted over the top. Serve hot, cut in slices. WAFERS FOR DESSERT. (Provincial France.) Work up ^ a pound of Brie, Gruyere, or very fresh American cheese with as much butter, until smooth. Add 4 eggs, a little water, and flour to make a stiflT paste. Roll out and fold it 3 times, then cut it into thin sticks, J^ inch wide, and bake in a hot oven on a buttered tin. Bake brown and serve very hot, with salad or fruit. FANCHONETTE. (French cream tart.) Line a dish with fine puff paste, bake, then fill it with a custard made of i^ pound each of flour and sugar, the yolks of 6 eggs, and }4 cup of cream or milk, cooked carefully until it is smooth, in a double boiler. Add flavoring of wine or ) 204 \ With a Saucepan over the Sea vanilla, pour a meringue over the top, sweetened to taste, decorated with cherries and citron. QIMBLETTES. (French Doughnuts.) Beat 3 eggs very light, add 4 ounces of pow- dered sugar, 2 spoonfuls of chopped lemon peel, and 6 tablespoonfuls of flour. Roll out, after mixing well, into a thin paste, cut into rings, and poach them in boiling water. When they rise to the top, take off, brush with yolk of egg, and bake in a moderate oven 20 minutes. WONDERS. (Isle of Jersey.) Beat }( pound of melted butter and j{ pound of sugar to a cream. Add 3 beaten eggs, i pound of flour, and a little nutmeg
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