Almond Rout Cakes

Name: Almond Rout Cakes
Ingredients: One pound of sweet almonds; one pound of loaf sugar; with the yolks of eggs

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

Ornament with nonpariels, candied peel, or drops.

Presented as published in 1890. 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

4427Calories

99 gProtein

550 gCarbs

232 gFat

Full nutrition (34 nutrients)

Calories4427 kcal

Protein99 g

Carbohydrates550 g

Fiber57 g

Sugars473 g

Total Fat232 g

Saturated Fat19 g

Monounsaturated Fat145 g

Polyunsaturated Fat57 g

Omega-30 g

Cholesterol184 mg

Sodium17 mg

Potassium3352 mg

Calcium1247 mg

Iron18 mg

Magnesium1227 mg

Phosphorus2248 mg

Zinc15 mg

Copper4.7 mg

Manganese9.9 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A65 mcg

Vitamin E117 mg

Vitamin K0.1 mcg

Vitamin B60.7 mg

Vitamin B120.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)5.3 mg

Niacin (B3)16 mg

Folate224 mcg

Choline376 mg

Caffeine0 mg

Water29 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 16. The excerpt below is the record exactly as published.

ALMOND ROUT CAKES. One pound of sweet almonds, one pound of loaf sugar. Beat the almonds and sugar quite fine, and make it into a moderate stiff paste with the yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.