vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cake
From Mrs. Maclurcan's cookery book, 1899
Serves 10
Presented as published in 1899. 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
373Calories
11 gProtein
46 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein11 g
Carbohydrates46 g
Fiber4.7 g
Sugars23 g
Total Fat21 g
Saturated Fat2 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol125 mg
Sodium45 mg
Potassium315 mg
Calcium87 mg
Iron2.1 mg
Magnesium92 mg
Phosphorus251 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C5.3 mg
Vitamin A48 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate22 mcg
Choline95 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 108. The excerpt below is the record exactly as published.
ALMOND CAKE. ^ lb. sugar 2 ozs. butter J lb. almonds lb. i lb. cornflour Essence of lemon and almonds 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.