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Almond Cakes
From Temperance cook book, 1887
Serves 10
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
376Calories
10 gProtein
50 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein9.9 g
Carbohydrates50 g
Fiber2.4 g
Sugars45 g
Total Fat15 g
Saturated Fat2.1 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol149 mg
Sodium58 mg
Potassium222 mg
Calcium80 mg
Iron1.6 mg
Magnesium63 mg
Phosphorus193 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate19 mcg
Choline118 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 111. The excerpt below is the record exactly as published.
ALMOND CAKES. Whites of eight eggs, beaten to a froth, stir into them one 186 CAKE. pound of powdered sugar, for half an hour, one-half pound of almonds, chopped, and flour sufficient to make a thick dough. Drop on buttered tins dusted with flour. Put in cinnamon to suit the taste
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