Almond Cakes (No. 2)

Name: Almond Cakes (No. 2)
Ingredients: Pound your almonds quite fine in a mortar; with the white of an egg or two; add the sugar

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

Some use only two pounds of sugar to a pound of almonds.

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

6475Calories

110 gProtein

995 gCarbs

244 gFat

Full nutrition (34 nutrients)

Calories6475 kcal

Protein110 g

Carbohydrates995 g

Fiber49 g

Sugars906 g

Total Fat244 g

Saturated Fat20 g

Monounsaturated Fat146 g

Polyunsaturated Fat53 g

Omega-30 g

Cholesterol372 mg

Sodium151 mg

Potassium3481 mg

Calcium1217 mg

Iron19 mg

Magnesium1185 mg

Phosphorus2480 mg

Zinc14 mg

Copper4.3 mg

Manganese9.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)17 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water96 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. (No. 2.) Pound your almonds quite fine in a mortar, with the white of an egg or two, to prevent them from oiling; MADE EASY. 33 then add the sugar

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