vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cheesecakes
From Consult me, 1902
Serves 6
Can also be made with lemon peel and juice.
Presented as published in 1902. 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
223Calories
6 gProtein
23 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein6.2 g
Carbohydrates23 g
Fiber2 g
Sugars19 g
Total Fat12 g
Saturated Fat1.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol65 mg
Sodium24 mg
Potassium164 mg
Calcium59 mg
Iron1 mg
Magnesium51 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 11. The excerpt below is the record exactly as published.
ALMOND CHEESECAKES. — Blanch and pound f-our ounces of almonds, and a few bitteT, with a spoon- ful of water ; then add four ounces of sugar pounded, a spoonful of cream, and the whites of two eggs well beaten ; mix all as quickly as possible ; put into very small pattypans ; and bake in >x pretty warm oven under twenty minutes. Another Way. — Blanch and pound’ four ounces of almonds
Cook this with the app: pantry check, scaling, and the assistant.