vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Cake
From Consult me, 1902
Serves 10
Serve in its natural color.
Presented as published in 1902. 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
595Calories
17 gProtein
53 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein17 g
Carbohydrates53 g
Fiber11 g
Sugars38 g
Total Fat40 g
Saturated Fat3 g
Monounsaturated Fat25 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium599 mg
Calcium227 mg
Iron3 mg
Magnesium216 mg
Phosphorus383 mg
Zinc2.5 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E20 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.9 mg
Folate36 mcg
Choline42 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 10. The excerpt below is the record exactly as published.
ALMOND CAKES. — Rub 2 ozs. of butter into 5 ozs. of flour, 5 ozs. pow- dered lump sugar ; beat an egg with half the sugar, then put it to the other ingredients. Add 1 oz. blanched al- monds, and a little almond flavour ; roll them in your hand the size of a nutmeg, and sprinkle with fine lump sugar. They should be lightly baked. ALMOND CAKE. — Bake It in a mould, or baking hoop ; bruise 1 lb. ol sweet almonds very fine, and 12 bitter almonds, adding a little whites of eggs, to hinder them from oiling ; then put to it 34 lb. of fine sugar powder by de- grees, two whole eggs, and “lemon peel, finely chopped or rasped ; when this is properly mixed, add 8 eggs
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