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Batafia Cake
From Cassell's dictionary of cookery, 1892
Serves 10
Let cool before removing from the mold.
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
311Calories
12 gProtein
32 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein12 g
Carbohydrates32 g
Fiber2.8 g
Sugars24 g
Total Fat16 g
Saturated Fat2.4 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium243 mg
Calcium90 mg
Iron2 mg
Magnesium69 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E6.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate43 mcg
Choline159 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1490. The excerpt below is the record exactly as published.
Batafia Cake. — Blanch and pound to- gether to a smooth paste six ounces of sweet ahnonds and two ounces of bitter almonds. Add the whites of two eggs beaten to a solid froth, and beat in very gradually half a pound of loaf sugar powdered and sifted, half a tea- spoonful of grated lemon-rind, and the yolks of eight eggs. Beat the mixture thoroughly. Add two ounces of fine flour
Cook this with the app: pantry check, scaling, and the assistant.