vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Ice
From The home cook book, 1905
Serves 10
Over the almond icing, a second icing is sometimes laid.
Presented as published in 1905. 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
306Calories
5 gProtein
50 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein4.8 g
Carbohydrates50 g
Fiber2.8 g
Sugars46 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium167 mg
Calcium61 mg
Iron0.9 mg
Magnesium61 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate10 mcg
Choline12 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 164. The excerpt below is the record exactly as published.
half a pound of finely powdered almonds with a pound of sugar. Moisten with a dash of orange water and the whites of enough eggs to make a paste. With this coat the ICING, FILLING, CAKE 301 cake. Over the almond ici
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