vegetarianpescatariandairy-freesoy-freefish-freeshellfish-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
Method
Nutrition per serving
576Calories
18 gProtein
74 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein18 g
Carbohydrates74 g
Fiber5.2 g
Sugars43 g
Total Fat25 g
Saturated Fat3 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol169 mg
Sodium66 mg
Potassium408 mg
Calcium143 mg
Iron4.1 mg
Magnesium125 mg
Phosphorus322 mg
Zinc2.1 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E11 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.6 mg
Folate89 mcg
Choline155 mg
Caffeine0 mg
Water40 g
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.