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Almond Cake (No. 1)

Name: Almond Cake (No. 1)
Yield: 12 servings
Ingredients: Two cupfuls of powdered sugar; two and one-half cupfuls of flour; half cup of milk; one-fourth cup of butter; whites of eight eggs; three teaspoonfuls of Equity baking-powder; three-fourths pint of rich sour cream; yolks of three eggs; one and one-half pounds of almonds

From Temperance cook book, 1887

Serves 12

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

810Calories

22 gProtein

57 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories810 kcal

Protein22 g

Carbohydrates57 g

Fiber6.1 g

Sugars22 g

Total Fat59 g

Saturated Fat16 g

Monounsaturated Fat24 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol243 mg

Sodium200 mg

Potassium588 mg

Calcium289 mg

Iron4.5 mg

Magnesium164 mg

Phosphorus473 mg

Zinc2.6 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A77 mcg

Vitamin E0.5 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate63 mcg

Choline137 mg

Caffeine0 mg

Water84 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 109. The excerpt below is the record exactly as published.

ALMOND CAKE. (No. 1.) Two cupfuls of powdered sugar, two and one-half cupfuls of flour, half cup of milk, one-fourth cup of butter, whites of eight eggs, three teaspoonfuls of Equity baking-powder. For custard take three-fourths pint of rich sour cream, yolks of three eggs, beaten well with the same quantity of sugar, one and one-half pounds of almonds

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