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Almond Cake
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
868Calories
21 gProtein
176 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories868 kcal
Protein21 g
Carbohydrates176 g
Fiber0 g
Sugars103 g
Total Fat32 g
Saturated Fat3.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol347 mg
Sodium482 mg
Potassium308 mg
Calcium316 mg
Iron7 mg
Magnesium41 mg
Phosphorus374 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A135 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate186 mcg
Choline229 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 370. The excerpt below is the record exactly as published.
ALMOND CAKE. Two cups of sugar, one-half cup of butter, three of flour, three- quarters of a cup of milk, three teaspoonfuls of baking powder, whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.