vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Sponge Cake
From Cassell's dictionary of cookery, 1892
Serves 8
Time to bake, about an hour.
Presented as published in 1892. 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
633Calories
21 gProtein
60 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein21 g
Carbohydrates60 g
Fiber12 g
Sugars33 g
Total Fat39 g
Saturated Fat3.7 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol116 mg
Sodium47 mg
Potassium625 mg
Calcium245 mg
Iron4.3 mg
Magnesium203 mg
Phosphorus423 mg
Zinc2.8 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0.6 mcg
Vitamin C32 mg
Vitamin A51 mcg
Vitamin E19 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)3.7 mg
Folate74 mcg
Choline131 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 130. The excerpt below is the record exactly as published.
lmond Sponge- Cake.— Take half a pound of loaf sugar, rub the rind of a lemon on two or three of the lumps, and crush the whole to powder. Then take five eggs, separate the whites from the yolks, and beat the latter for some minutes ; then shake in the sugar gra- dually, and beat together. Let the whites be beaten to a solid froth, and add them to the rest, gently stu-ring in the flour, with about twenty di-ops of the essence of almonds
Cook this with the app: pantry check, scaling, and the assistant.