Almond Cake

Name: Almond Cake
Ingredients: one-half pound of almond paste; three-fourths of a pound of sugar; the yolks of twelve eggs; one egg; the whites of twelve eggs; ten ounces of sifted pastry flour; a little vanilla

From Perfection in baking, 1895

Frost with thin vanilla water icing.

Presented as published in 1895. 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

5165Calories

203 gProtein

676 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories5165 kcal

Protein203 g

Carbohydrates676 g

Fiber11 g

Sugars427 g

Total Fat187 g

Saturated Fat45 g

Monounsaturated Fat87 g

Polyunsaturated Fat37 g

Omega-30.5 g

Cholesterol4650 mg

Sodium1802 mg

Potassium2854 mg

Calcium1142 mg

Iron28 mg

Magnesium510 mg

Phosphorus3350 mg

Zinc22 mg

Copper2.4 mg

Manganese4.1 mg

Vitamin D25 mcg

Vitamin C0.2 mg

Vitamin A2000 mcg

Vitamin E44 mg

Vitamin K3.8 mcg

Vitamin B62.4 mg

Vitamin B1211 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)6.7 mg

Niacin (B3)7 mg

Folate753 mcg

Choline3740 mg

Caffeine0 mg

Water1021 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 22. The excerpt below is the record exactly as published.

Almond Cake. Cream well one-half pound of almond paste, three-fourths of a pound of sugar, the yolks of twelve eggs, and one egg. Beat the whites of twelve eggs very stiff; add half of it light under the above, then mix in ten ounces of sifted pastry flour, the rest of the egg whites and a little vanilla

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