vegetarianpescatariansoy-freefish-freeshellfish-free

Almond Cake

Name: Almond Cake
Yield: 12 servings
Ingredients: Whites twelve eggs; three cups sugar; one cup butter; two teaspoons baking powder; four and one-half cups flour; half teaspoon of bitter almond extract; one cupful almonds, blanched and shredded fine; half glass brandy or sherry wine

From How we cook in Tennessee .., 1906

Serves 12

Recipe attributed to Tennessee Cook Book.

Presented as published in 1906. 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

519Calories

14 gProtein

90 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories519 kcal

Protein14 g

Carbohydrates90 g

Fiber1.2 g

Sugars50 g

Total Fat26 g

Saturated Fat2 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol228 mg

Sodium153 mg

Potassium225 mg

Calcium111 mg

Iron4.1 mg

Magnesium48 mg

Phosphorus224 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.6 mg

Folate99 mcg

Choline147 mg

Caffeine0 mg

Water53 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 90. The excerpt below is the record exactly as published.

Almond Cake. — Whites twelve eggs, three cups sugar, one cup butter, two teaspoons baking powder, four and one-half cups flour, half teaspoon of bitter almond extract, one cupful almonds, blanched and shredded fine, half glass brandy or sherry wine

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