Almond Pound Cake
From Healthful cookery, 1904
An icing for the Peanut Cake may be made in the same way, by using the Peanut Butter.
Presented as published in 1904. 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
1894Calories
44 gProtein
335 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1894 kcal
Protein44 g
Carbohydrates335 g
Fiber12 g
Sugars202 g
Total Fat49 g
Saturated Fat4.9 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium243 mg
Potassium1523 mg
Calcium272 mg
Iron7.8 mg
Magnesium222 mg
Phosphorus760 mg
Zinc4.4 mg
Copper1.1 mg
Manganese1.9 mg
Vitamin D3 mcg
Vitamin C11 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.4 mg
Folate101 mcg
Choline442 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 81. The excerpt below is the record exactly as published.
Almond Pound Cake. — 3 eggs, 1 scant cup granulated sugar, 1 tablespoonful lemon juice, i tablespoonful ice-water, y cup sifted Almond Meal, % y2 cup seeded raisins, chopped fine, y to % cup sifted pastry flour, salt
Cook this with the app: pantry check, scaling, and the assistant.