Almond Cakes
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1777Calories
80 gProtein
47 gCarbs
140 gFat
Full nutrition (34 nutrients)
Calories1777 kcal
Protein80 g
Carbohydrates47 g
Fiber24 g
Sugars0.9 g
Total Fat140 g
Saturated Fat16 g
Monounsaturated Fat80 g
Polyunsaturated Fat30 g
Omega-30.1 g
Cholesterol930 mg
Sodium355 mg
Potassium2007 mg
Calcium716 mg
Iron13 mg
Magnesium615 mg
Phosphorus1636 mg
Zinc9.7 mg
Copper2.2 mg
Manganese4.9 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 33. The excerpt below is the record exactly as published.
Almond Cakes. Whites five eggs, stir in sugar enough to make it stiff, with just a little pinch of flour, half pound almonds
Cook this with the app: pantry check, scaling, and the assistant.