Almond Cake

Name: Almond Cake
Ingredients: 2 pints of flour; 1 pinch of salt; 4 eggs; 5 ounces of castor sugar; 7 ounces of thoroughly pounded almonds; a lump of butter about the size of an egg

From Wholesome cookery, 1887

Presented as published in 1887. 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

3816Calories

122 gProtein

573 gCarbs

218 gFat

Full nutrition (34 nutrients)

Calories3816 kcal

Protein122 g

Carbohydrates573 g

Fiber25 g

Sugars151 g

Total Fat218 g

Saturated Fat14 g

Monounsaturated Fat70 g

Polyunsaturated Fat28 g

Omega-30.1 g

Cholesterol1008 mg

Sodium309 mg

Potassium2437 mg

Calcium758 mg

Iron39 mg

Magnesium696 mg

Phosphorus1914 mg

Zinc12 mg

Copper3 mg

Manganese8.2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E53 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B121.8 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)5.4 mg

Niacin (B3)41 mg

Folate984 mcg

Choline691 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 81. The excerpt below is the record exactly as published.

Almond Cake. 2 pints of flour, 1 pinch of salt, 4 eggs, 5 ounces of castor sugar, 7 ounces of thoroughly pounded almonds, a lump of butter about the size of an egg

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