Almond Cake
From Cooks in clover, 1889
Mrs. A. E. Spicgle
Presented as published in 1889. 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
728Calories
63 gProtein
7 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein63 g
Carbohydrates6.6 g
Fiber0 g
Sugars1.9 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium713 mg
Potassium1495 mg
Calcium280 mg
Iron8.9 mg
Magnesium60 mg
Phosphorus990 mg
Zinc6.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)0.4 mg
Folate235 mcg
Choline1470 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from Cooks in clover (1889), page 45. The excerpt below is the record exactly as published.
Almond Cake. — On the beaten whites of ten eggs sift one goblet of flour through which has been stirred a heaping teaspoon of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.