vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cream Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Use boiled icing for filling.
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
497Calories
18 gProtein
16 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein18 g
Carbohydrates16 g
Fiber7.4 g
Sugars2.5 g
Total Fat40 g
Saturated Fat3 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol3 mg
Sodium9.5 mg
Potassium536 mg
Calcium203 mg
Iron2.5 mg
Magnesium179 mg
Phosphorus367 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate0 mcg
Choline4.4 mg
Caffeine0 mg
Water33 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
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