Almond Cream Cake

Name: Almond Cream Cake
Ingredients: On beaten whites of ten eggs; one and a half goblets pulverized sugar; a goblet of flour; a heaping teaspoon cream tartar; a half pint of sweet cream; yolks of three eggs; table- spoon pulverized sugar; teaspoon corn starch; a half pound almonds

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

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

2727Calories

135 gProtein

133 gCarbs

181 gFat

Full nutrition (34 nutrients)

Calories2727 kcal

Protein135 g

Carbohydrates133 g

Fiber25 g

Sugars15 g

Total Fat181 g

Saturated Fat30 g

Monounsaturated Fat96 g

Polyunsaturated Fat39 g

Omega-30.2 g

Cholesterol2418 mg

Sodium989 mg

Potassium5040 mg

Calcium1048 mg

Iron24 mg

Magnesium790 mg

Phosphorus2660 mg

Zinc15 mg

Copper3.6 mg

Manganese7.1 mg

Vitamin D13 mcg

Vitamin C63 mg

Vitamin A1042 mcg

Vitamin E6.8 mg

Vitamin K2 mcg

Vitamin B61.9 mg

Vitamin B125.8 mcg

Thiamin (B1)1 mg

Riboflavin (B2)3.2 mg

Niacin (B3)11 mg

Folate395 mcg

Choline1911 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 80. The excerpt below is the record exactly as published.

ALMOND CREAM CAKE. On beaten whites of ten eggs sift one and a half goblets pulverized sugar, and a goblet of flour, through which has been stirred a heaping teaspoon cream tartar; etir very gently and do not heat it; bake in jelly-pans. For cream, take a half pint of sweet cream, yolks of three eggs, table- spoon pulverized sugar, teaspoon corn starch; dissolve starch smoothly with a little milk, beat yolks and sugar to- gether with this, boil the cream, and stir these ingredients in as for any cream cake filling, only make a little thicker; blanch and chop fine a half pound almonds

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