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Almond Loaf Cake

Name: Almond Loaf Cake
Yield: 10 servings
Ingredients: Beat ten eggs separately; one and one-half cups of powdered sugar; one cup of blanched chopped almonds; one heaping cup of sifted cracker flour; the grated rind and juice of one lemon

From The New century cook book, 1899

Serves 10

Presented as published in 1899. 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

206Calories

4 gProtein

34 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories206 kcal

Protein4.3 g

Carbohydrates34 g

Fiber1.6 g

Sugars21 g

Total Fat6.8 g

Saturated Fat0.6 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol5.5 mg

Sodium4.5 mg

Potassium114 mg

Calcium38 mg

Iron1.3 mg

Magnesium38 mg

Phosphorus79 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.1 mcg

Vitamin E3.3 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate27 mcg

Choline9 mg

Caffeine0 mg

Water2.3 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The New century cook book (1899), page 86. The excerpt below is the record exactly as published.

Almond Loaf Cake. Beat ten eggs separately, the yolks with one and one-half cups of powdered sugar, added the grated rind and juice of one lemon, one cup of blanched chopped almonds, one heaping cup of sifted cracker flour

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