Almond Cakes

Name: Almond Cakes
Ingredients: Beat six whole eggs; lib. of caster sugar; lib. of ground sweet almonds; 3oz. finely sifted flour; a drop or two of essence of almonds

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

3091Calories

101 gProtein

349 gCarbs

158 gFat

Full nutrition (34 nutrients)

Calories3091 kcal

Protein101 g

Carbohydrates349 g

Fiber32 g

Sugars239 g

Total Fat158 g

Saturated Fat19 g

Monounsaturated Fat92 g

Polyunsaturated Fat37 g

Omega-30.1 g

Cholesterol1116 mg

Sodium433 mg

Potassium2404 mg

Calcium873 mg

Iron20 mg

Magnesium748 mg

Phosphorus1913 mg

Zinc12 mg

Copper3 mg

Manganese6.3 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E68 mg

Vitamin K0.9 mcg

Vitamin B60.9 mg

Vitamin B122.7 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)4.7 mg

Niacin (B3)15 mg

Folate389 mcg

Choline1015 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 82. The excerpt below is the record exactly as published.

Beat six whole eggs with lib. of caster sugar till thick and white like cream, then mix in gently lib. ground sweet almonds and 3oz. finely sifted flour (pre- viously mixed with the almond meal), a spoonful at a time ; flavour with a drop or two of essence of almonds

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