vegetarianpescatariansoy-freefish-freeshellfish-free
Barcelona Slices
From Cookery for every household, 1914
Serves 3
Walnuts or almonds may be used instead of Barcelona nuts.
Presented as published in 1914. 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
661Calories
13 gProtein
102 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein13 g
Carbohydrates102 g
Fiber0.7 g
Sugars85 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol288 mg
Sodium104 mg
Potassium203 mg
Calcium82 mg
Iron2.5 mg
Magnesium32 mg
Phosphorus203 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E2.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate64 mcg
Choline199 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 899. The excerpt below is the record exactly as published.
Barcelona Slices Cake Mixture. 2 oz. Vienna flour. \ lb. castor sugar. & lb. shelled Barcelona nuts. 4 eggs. Filling. 1 gill double cream. 1 table-sp. sugar 2 table-sps. chopped nuts. A few drops vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.