vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Lob
From The Times cook book, no. 2, 1905
Serves 5
(This is more than delicious.)
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
801Calories
27 gProtein
109 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories801 kcal
Protein27 g
Carbohydrates109 g
Fiber4.4 g
Sugars66 g
Total Fat31 g
Saturated Fat6.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol583 mg
Sodium307 mg
Potassium454 mg
Calcium197 mg
Iron5.4 mg
Magnesium93 mg
Phosphorus478 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D2.4 mcg
Vitamin C11 mg
Vitamin A292 mcg
Vitamin E7.8 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.3 mg
Folate116 mcg
Choline367 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 119. The excerpt below is the record exactly as published.
ALMOND LOB. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Beat yolks of ten eggs, add one and one-half cups granu- lated sugar, beat to a cream. Add one cup grated almonds, one large tablespoon vanilla, small grated lemon. Grate twelve lady fingers which have been dried in the oven; add this and one-half teaspoon baking powder to the mixture. Finally add the beaten whites of the eggs. Bake in two layers. For the filling, mix well yolks of two eggs,- two tablespoons powdered sugar, two teaspoons corn starch and two teaspoons of butter. Add to this two cups boiling milk
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