Almond Cake
From Dainty dinners and dishes for Jewish families, 1907
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
2991Calories
89 gProtein
386 gCarbs
204 gFat
Full nutrition (34 nutrients)
Calories2991 kcal
Protein89 g
Carbohydrates386 g
Fiber28 g
Sugars237 g
Total Fat204 g
Saturated Fat15 g
Monounsaturated Fat79 g
Polyunsaturated Fat32 g
Omega-30.1 g
Cholesterol943 mg
Sodium300 mg
Potassium2152 mg
Calcium763 mg
Iron20 mg
Magnesium676 mg
Phosphorus1656 mg
Zinc11 mg
Copper2.7 mg
Manganese6.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E60 mg
Vitamin K0.6 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)4.1 mg
Niacin (B3)18 mg
Folate421 mcg
Choline706 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 83. The excerpt below is the record exactly as published.
ALMOND CAKE. \ lb. sweet, and 1 oz. bitter almonds, blanched and pounded to a paste. 5 oz. flour. fl eggs. ^ lb. sifted sugar. 3 oz. butter. 1 lemon.
Cook this with the app: pantry check, scaling, and the assistant.