vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Birthday Cake a la Henrietta
From The Swedish, French, American cook book, 1918
Serves 2
Frost with a boiled frosting and decorate with crushed almonds.
Presented as published in 1918. 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
751Calories
23 gProtein
128 gCarbs
13 gFat
Full nutrition (35 nutrients)
Calories751 kcal
Protein23 g
Carbohydrates128 g
Fiber0.1 g
Sugars65 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium358 mg
Potassium260 mg
Calcium247 mg
Iron6.1 mg
Magnesium33 mg
Phosphorus538 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate159 mcg
Choline368 mg
Caffeine0 mg
Alcohol4.6 g
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 580. The excerpt below is the record exactly as published.
Almond Birthday Cake a la Henrietta Gateau de Fete, aux Amandes, a la Henrietta One cup powdered sugar, five eggs, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, a pinch of salt
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