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Almond Cake

Name: Almond Cake
Yield: 10 servings
Ingredients: half a cupful of butter; a cupful and a half of sugar; half a cupful of milk; two cupfuls of flour; the whites of four eggs; a teaspoonful and a half of baking-powder; three tablespoonfuls of sugar; 1 lb. of almonds

From Harper's cook book encyclopædia, 1902

Serves 10

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

543Calories

15 gProtein

63 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories543 kcal

Protein15 g

Carbohydrates63 g

Fiber4.9 g

Sugars35 g

Total Fat35 g

Saturated Fat2.6 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol101 mg

Sodium105 mg

Potassium415 mg

Calcium187 mg

Iron3.5 mg

Magnesium128 mg

Phosphorus324 mg

Zinc1.8 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A36 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.4 mg

Folate50 mcg

Choline61 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 52. The excerpt below is the record exactly as published.

Almond Cake. — Cream half a cupful of butter and a cupful and a half of sugar ; add half a cupful of milk, two cupfuls of flour, the whites of four eggs, and a teaspoonful and a half of bak- ing-powder. Bake in the pans used for jelly cake. Make an icing with the whites of three eggs and three table-spoonfuls of sugar. Blanch I lb. of almonds

Cook this with the app: pantry check, scaling, and the assistant.