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Almond Cakes
From Miss Cameron's cookery book, 1898
Serves 8
Presented as published in 1898. 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
323Calories
10 gProtein
39 gCarbs
14 gFat
Full nutrition (31 nutrients)
Calories323 kcal
Protein10 g
Carbohydrates39 g
Fiber2.6 g
Sugars28 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.2 mg
Sodium1.4 mg
Potassium202 mg
Calcium70 mg
Iron1.3 mg
Magnesium73 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate22 mcg
Choline0.3 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 73. The excerpt below is the record exactly as published.
Almond Cakes. T TTA.LF lb. castor sugar, 2 oz. Vienna flour, \ lb. ground A almonds, a little almond flavouring, 5 or 6 whites of eggs, a tlablespoonful of mil
Cook this with the app: pantry check, scaling, and the assistant.