vegetarianpescatariansoy-freefish-freeshellfish-free
Almond Cake
From Kirmess cook book, 1907
Serves 12
Presented as published in 1907. 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
465Calories
9 gProtein
75 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein8.7 g
Carbohydrates75 g
Fiber1.3 g
Sugars48 g
Total Fat22 g
Saturated Fat5.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol105 mg
Sodium115 mg
Potassium240 mg
Calcium127 mg
Iron2.7 mg
Magnesium50 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate58 mcg
Choline52 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 182. The excerpt below is the record exactly as published.
ALMOND OAKE. Mrs. Geo. fl. Hough. Two cups sugar, one-half cup butter, three-quarters of a cup of milk, four eggs, two teaspoonfuls baking powder, three cups flour. Pilling. One cup thick cream, one cup powdered sugar, one cup almonds, blanched and chopped fine, whites of threp porono t^** to the top and one for the bottom ; add to the rest half teaspoon each of cassia, clove and nutmeg, two table- spoons molasses, half cup fruit
Cook this with the app: pantry check, scaling, and the assistant.