vegetarianpescatariansoy-freefish-freeshellfish-free
Xebec Cake
From The new practical housekeeping, 1890
Serves 16
Top with sliced almonds.
Presented as published in 1890. 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
524Calories
13 gProtein
79 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein13 g
Carbohydrates79 g
Fiber3.2 g
Sugars42 g
Total Fat29 g
Saturated Fat2.8 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.2 g
Cholesterol39 mg
Sodium92 mg
Potassium274 mg
Calcium137 mg
Iron3.4 mg
Magnesium86 mg
Phosphorus212 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate63 mcg
Choline0.1 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 66. The excerpt below is the record exactly as published.
Xebec Cake. — Cream one and two-thirds pints sugar and scant half pint butter, add half nutmeg (grated), prepared Lemon Juice of one lemon, one gill cream or rich milk and well frothed whites of seveti eggs, alternated with two pints and a half flour sifted with three teaspoons baking powder, a little of each at a time. Lastly add a cocoanut finely grated and bake in jelly pans. For 'filling beat whites of four eggs with two-thirds pint pulverized sugar, add an almond paste made by rubbing in a mortar one pound shelled and blanched almonds (reserving thirty for top) with two teaspoons rose-water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.