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Almond Rock Cakes
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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
278Calories
6 gProtein
48 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein5.6 g
Carbohydrates48 g
Fiber1.4 g
Sugars45 g
Total Fat8 g
Saturated Fat1.2 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium119 mg
Calcium45 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E3.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline79 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 118. The excerpt below is the record exactly as published.
ALMOND ROCK CAKES Y4 potmd chopped almonds Pinch of salt 1 poimd powdered sugar Whites of 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.