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Almond Cream Cake
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
963Calories
66 gProtein
63 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories963 kcal
Protein66 g
Carbohydrates63 g
Fiber0 g
Sugars39 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium713 mg
Potassium1530 mg
Calcium286 mg
Iron10 mg
Magnesium67 mg
Phosphorus1017 mg
Zinc6.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.4 mg
Niacin (B3)2.1 mg
Folate275 mcg
Choline1470 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 144. The excerpt below is the record exactly as published.
Almond Cream Cake. Whites of 10 eggs, 1 tumbler of flour, V^ tumblers pulverized sugar, 1 heaping teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.