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Almond Cake

Name: Almond Cake
Yield: 16 servings
Ingredients: One pound of butter; one pound and a half of flour; one pound and a half of sugar; the whites of eighteen eggs; two pounds of blanched almonds; one dozen of bitter almonds; one teaspoonful of mace

From Virginia Cookery-book, 1884

Serves 16

This cake is delicious.

Presented as published in 1884. 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

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 92. The excerpt below is the record exactly as published.

Almond Cake. One pound of butter, one pound and a half of flour, one pound and a half of sugar, the whites of eighteen eggs, two pounds of blanched almonds, one dozen of bitter almonds, one teaspoonful of mace

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