vegetarianpescatariansoy-freefish-freeshellfish-free
Almond Cake
From Dora's cook book, 1888
Serves 16
Presented as published in 1888. 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
647Calories
16 gProtein
76 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein16 g
Carbohydrates76 g
Fiber6.2 g
Sugars44 g
Total Fat39 g
Saturated Fat2.7 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol93 mg
Sodium30 mg
Potassium568 mg
Calcium160 mg
Iron3.4 mg
Magnesium153 mg
Phosphorus342 mg
Zinc2 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate34 mcg
Choline55 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 60. The excerpt below is the record exactly as published.
ALMOND CAKE. Two cups sugar, three-fourths cup butter, one cup sweet milk, two cups flour, and one cup of cornstarch well mixed, whites of six eggs, two teaspoons cream of tartar in the flour, one teaspoon soda in the milk ; cream the butter and sugar, add milk gradually, then the whites of eggs together with the flour, and bake in jelly-tins. To put between layers, take two pounds almonds, blanch and pound fine in a mortar (or fine cloth will do) beat whites and yolks of two eggs together lightly, add a cup and a-half sugar, then the almonds with a tablespoon vanilla
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