Almond Cream Cake
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
2134Calories
94 gProtein
136 gCarbs
134 gFat
Full nutrition (33 nutrients)
Calories2134 kcal
Protein94 g
Carbohydrates136 g
Fiber25 g
Sugars13 g
Total Fat134 g
Saturated Fat9.2 g
Monounsaturated Fat72 g
Polyunsaturated Fat27 g
Cholesterol0 mg
Sodium66 mg
Potassium4143 mg
Calcium684 mg
Iron13 mg
Magnesium712 mg
Phosphorus1373 mg
Zinc7.1 mg
Copper3.2 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.3 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)10 mg
Folate89 mcg
Choline0 mg
Caffeine0 mg
Water455 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 17. The excerpt below is the record exactly as published.
Almond Cream Cake On beaten whites of lo eg;g3, sift 1% gobUts of pul- verized bugar, a goblet of fiour through which has been stirred a heaping teaspoonful of Cr. of Tartar, stir very gently and do not beat it. Bake in Jelh^ tins. For cre^mi : take a Y^ pint of sweet cream, yolKs of 3 eggs, tablespoonful of pulverized sugar, teaspoonful of cornstarch, disolve starch smocthlv with a little milk beat eggs & SQcrar together with this, add the cream ?.nd stir these ingredients in, as for any cream cake filling onl}^ mal-e a little thicker, mix % pound almonds with cream. P
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Cook this with the app: pantry check, scaling, and the assistant.