vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cream Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Use as filling for angel cake.
Presented as published in 1907. 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
448Calories
15 gProtein
15 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein15 g
Carbohydrates15 g
Fiber7.4 g
Sugars1.3 g
Total Fat36 g
Saturated Fat3.1 g
Monounsaturated Fat22 g
Polyunsaturated Fat7.8 g
Cholesterol55 mg
Sodium2.5 mg
Potassium504 mg
Calcium179 mg
Iron2.7 mg
Magnesium176 mg
Phosphorus362 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.6 mg
Folate7.4 mcg
Choline42 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 89. The excerpt below is the record exactly as published.
ALMOND CREAM CAKE. Bake angel cake in layers and use this filling : Half pint sweet cream, yolks of three eggs, one tablespoon pulverized sugar, one teaspoon corn starch dissolved in milk. Boil cream, add corn starch, sugar and eggs beaten together and one and a half pounds of almonds
Cook this with the app: pantry check, scaling, and the assistant.