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Almond Cheese Cakes

Name: Almond Cheese Cakes
Yield: 12 servings
Ingredients: one-half pound of sweet almonds; put them in cold water; one and one-half cupfuls of powdered sugar; the grated rind of one lemon; the yolks of eight eggs

From Temperance cook book, 1887

Serves 12

Presented as published in 1887. 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

224Calories

8 gProtein

22 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories224 kcal

Protein8.3 g

Carbohydrates22 g

Fiber2.6 g

Sugars17 g

Total Fat13 g

Saturated Fat1.8 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol124 mg

Sodium48 mg

Potassium196 mg

Calcium72 mg

Iron1.3 mg

Magnesium56 mg

Phosphorus158 mg

Zinc1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C4.4 mg

Vitamin A53 mcg

Vitamin E5.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate25 mcg

Choline108 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 112. The excerpt below is the record exactly as published.

ALMOND CHEESE CAKES. Take one-half pound of sweet almonds, blanch and put them in cold water. Take them out and wipe them dry; beat them in a mortar, fine, and quickly drop in a few drops of rose water to prevent oiling; add one and one-half cupfuls of powdered sugar, and the grated rind of one lemon, the yolks of eight eggs

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