Almond Icing for the Cake
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
9927Calories
184 gProtein
1494 gCarbs
381 gFat
Full nutrition (34 nutrients)
Calories9927 kcal
Protein184 g
Carbohydrates1494 g
Fiber73 g
Sugars1359 g
Total Fat381 g
Saturated Fat35 g
Monounsaturated Fat224 g
Polyunsaturated Fat82 g
Omega-30.1 g
Cholesterol1116 mg
Sodium440 mg
Potassium5428 mg
Calcium1910 mg
Iron31 mg
Magnesium1795 mg
Phosphorus4016 mg
Zinc23 mg
Copper6.5 mg
Manganese15 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B61.2 mg
Vitamin B122.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)26 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 64. The excerpt below is the record exactly as published.
Almond Icing for the Cake One and a half pounds of almonds and three pounds of sugar. Mix into a stiff paste, with from six to eight eggs
Cook this with the app: pantry check, scaling, and the assistant.