vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cheese Cakes
From The thorough good cook, 1895
Serves 8
These can also be made by mixing beaten almonds with common cheese-cakes.
Presented as published in 1895. 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
369Calories
11 gProtein
24 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein11 g
Carbohydrates24 g
Fiber5.3 g
Sugars16 g
Total Fat28 g
Saturated Fat5 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol62 mg
Sodium21 mg
Potassium343 mg
Calcium131 mg
Iron1.8 mg
Magnesium117 mg
Phosphorus238 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E11 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate25 mcg
Choline59 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 214. The excerpt below is the record exactly as published.
Almond Cheese Cakes. Blanch and pound a quarter of a pound of sweet almonds and eioflit bitter ones, with a wineo'lass of common or orano-e- flower water. Add four ounces of sugar, a c[uarter of a pint of cream, and the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.