Almond Paste for Cakes (Almendra Pasta Para Tortas)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Place it on top, press smooth and cover with any preferred icing.
Presented as published in 1936. 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
5172Calories
100 gProtein
786 gCarbs
206 gFat
Full nutrition (34 nutrients)
Calories5172 kcal
Protein100 g
Carbohydrates786 g
Fiber48 g
Sugars706 g
Total Fat206 g
Saturated Fat19 g
Monounsaturated Fat127 g
Polyunsaturated Fat50 g
Omega-30.1 g
Cholesterol558 mg
Sodium231 mg
Potassium3030 mg
Calcium1122 mg
Iron17 mg
Magnesium1053 mg
Phosphorus2141 mg
Zinc14 mg
Copper4.1 mg
Manganese8.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E100 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)5.2 mg
Niacin (B3)14 mg
Folate239 mcg
Choline641 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 81. The excerpt below is the record exactly as published.
ALMOND PASTE FOR CAKES (Almendra Pasta Para Tortas) 3% cups confectioner's sugar 2 tablespoons orange flower 3 cups blanched almonds, finely water, or 1 tablespoon of ground sherry 3 eggs Powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.