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Almond and Citron Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 12
Sufficient for one large cake.
Presented as published in 1913. 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
466Calories
9 gProtein
40 gCarbs
32 gFat
Full nutrition (35 nutrients)
Calories466 kcal
Protein9.2 g
Carbohydrates40 g
Fiber4.4 g
Sugars18 g
Total Fat32 g
Saturated Fat1.4 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol78 mg
Sodium265 mg
Potassium227 mg
Calcium114 mg
Iron2.5 mg
Magnesium62 mg
Phosphorus165 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C24 mg
Vitamin A34 mcg
Vitamin E5.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate54 mcg
Choline73 mg
Caffeine0 mg
Alcohol0.3 g
Water35 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 70. The excerpt below is the record exactly as published.
Almond and Citron Cake 1 cupful sugar 2 cupfuls flour 1 cupful Crisco 1 teaspoonful baking powder 5 eggs ¥% wineglass brandy ¥% |b. blanched chopped almonds % teaspoonful powdered mace Y% |b. shredded candied citron peel 1 teaspoonful salt
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