vegetariandairy-free
Almond Cakes
From Recipes for the million, 1891
Serves 11
Presented as published in 1891. 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
- Sweet almonds, one pound
- refined sugar, one pound
- best flour, three-quarters of a pound
- ten eggs
Method
Blanch the almonds and pound them in a mortar with a little orange-flower water.
Beat up the eggs, then gradually mix the other ingredients, pour into a buttered mould, and bake.
Nutrition per serving
576Calories
18 gProtein
74 gCarbs
25 gFat
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 2. The excerpt below is the record exactly as published.
ALMOND CAKES. — Sweet almonds, one pound ; refined sugar, one pound ; best flour, three-quarters of a pound, and ten eggs
Cook this with the app: pantry check, scaling, and the assistant.