vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free

Almond Icing for Cakes

Name: Almond Icing for Cakes
Yield: 12 servings
Ingredients: one pound of sweet almonds; eight or nine bitter almonds; one pound of sifted sugar; the whites of four eggs

From Cassell's dictionary of cookery, 1892

Serves 12

Sugar icing goes over this.

Presented as published in 1892. 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

483Calories

14 gProtein

50 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein14 g

Carbohydrates50 g

Fiber7.1 g

Sugars40 g

Total Fat28 g

Saturated Fat2.2 g

Monounsaturated Fat18 g

Polyunsaturated Fat7 g

Omega-30 g

Cholesterol0 mg

Sodium0.9 mg

Potassium416 mg

Calcium153 mg

Iron2.1 mg

Magnesium153 mg

Phosphorus273 mg

Zinc1.8 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E15 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.1 mg

Folate25 mcg

Choline30 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 127. The excerpt below is the record exactly as published.

Almond Icing for Cakes.— Blanch one i pound of sweet almonds and eight or nine j bitter almonds. Pound them iu a mortar, four i or five at a time, pouring in, eveiy two or three j minutes, a few dropij of water to prevent them oiUng. Add to them one pound of sifted sugar, ! and the whites of four eggs

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