Almond Cakes

Name: Almond Cakes
Ingredients: One pound of sweet almonds; two pounds and a half of loaf sugar; the whites of ten or twelve eggs

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

Adjust the number of egg whites based on the dryness of the almonds and sugar.

Presented as published in 1890. 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

7707Calories

159 gProtein

1231 gCarbs

278 gFat

Full nutrition (34 nutrients)

Calories7707 kcal

Protein159 g

Carbohydrates1231 g

Fiber57 g

Sugars1153 g

Total Fat278 g

Saturated Fat33 g

Monounsaturated Fat162 g

Polyunsaturated Fat65 g

Omega-30.2 g

Cholesterol1860 mg

Sodium726 mg

Potassium4038 mg

Calcium1512 mg

Iron26 mg

Magnesium1288 mg

Phosphorus3172 mg

Zinc21 mg

Copper5.1 mg

Manganese10 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E121 mg

Vitamin K1.5 mcg

Vitamin B61.5 mg

Vitamin B124.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)7.5 mg

Niacin (B3)17 mg

Folate435 mcg

Choline1706 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 15. The excerpt below is the record exactly as published.

ALMOND CAKES. One pound of sweet almonds, two pounds and a half of loaf sugar. Pound the almonds in a mortar with the sugar, and pass it through a Hour sieve. Put it in a clean pan, with the whites of ten or twelve eggs

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