Almond Cake
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
3365Calories
143 gProtein
277 gCarbs
188 gFat
Full nutrition (34 nutrients)
Calories3365 kcal
Protein143 g
Carbohydrates277 g
Fiber24 g
Sugars229 g
Total Fat188 g
Saturated Fat32 g
Monounsaturated Fat98 g
Polyunsaturated Fat40 g
Omega-30.3 g
Cholesterol2790 mg
Sodium1067 mg
Potassium2702 mg
Calcium998 mg
Iron22 mg
Magnesium676 mg
Phosphorus2626 mg
Zinc16 mg
Copper2.6 mg
Manganese5.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A1200 mcg
Vitamin E7.9 mg
Vitamin K2.3 mcg
Vitamin B61.5 mg
Vitamin B126.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)9.1 mg
Folate353 mcg
Choline2205 mg
Caffeine0 mg
Water581 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 44. The excerpt below is the record exactly as published.
Almond Cake. 15 eggs; % lb sugar; % lb almonds; grated rind of 1 lemon and 1 orange
Cook this with the app: pantry check, scaling, and the assistant.