Almond Custard Cake

Name: Almond Custard Cake
Ingredients: Two cups sugar; two cups flour; one-half cup sweet milk; six tablespoons butter; six eggs; one and one-half teaspoons baking powder; one cup milk; four tablespoons sugar; three eggs; one pound almonds

From The Pennsylvania German cook book, 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

6293Calories

190 gProtein

752 gCarbs

353 gFat

Full nutrition (34 nutrients)

Calories6293 kcal

Protein190 g

Carbohydrates752 g

Fiber49 g

Sugars465 g

Total Fat353 g

Saturated Fat36 g

Monounsaturated Fat160 g

Polyunsaturated Fat60 g

Omega-30.2 g

Cholesterol1892 mg

Sodium1455 mg

Potassium4678 mg

Calcium2159 mg

Iron40 mg

Magnesium1325 mg

Phosphorus3851 mg

Zinc22 mg

Copper4.9 mg

Manganese12 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A798 mcg

Vitamin E4.8 mg

Vitamin K1.4 mcg

Vitamin B61.5 mg

Vitamin B125.3 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)3.5 mg

Niacin (B3)35 mg

Folate613 mcg

Choline1366 mg

Caffeine0 mg

Water616 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 3. The excerpt below is the record exactly as published.

ALMOND CUSTARD CAKE. Two cups sugar, two cups flour, one- half cup sweet milk, six tablespoons butter, six eggs, one and one-half tea¬ spoons baking powder, bake in layers, put together with custard. THE CUSTARD. One cup milk, four tablesisxtns sugar, three eggs, one |Muiml almonds chopped fine, l>oil together then spread l)etween layers and c<wer cake with icing. .Mary Ream. FIG CAKE. MCE FOR PARTIES. One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk

Cook this with the app: pantry check, scaling, and the assistant.