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Belquarder Bread of Ice Cream Cakes

Name: Belquarder Bread of Ice Cream Cakes
Yield: 8 servings
Ingredients: % lb almonds; % lb flour; 2 eggs; V2 lb sugar; citron and orange peel

From San Rafael cook book, 1906, 1906

Serves 8

Presented as published in 1906. 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

419Calories

11 gProtein

60 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories419 kcal

Protein11 g

Carbohydrates60 g

Fiber5.4 g

Sugars29 g

Total Fat16 g

Saturated Fat1.5 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol47 mg

Sodium20 mg

Potassium300 mg

Calcium115 mg

Iron3.1 mg

Magnesium86 mg

Phosphorus201 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0.3 mcg

Vitamin C29 mg

Vitamin A21 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate54 mcg

Choline39 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 78. The excerpt below is the record exactly as published.

BELQUARDER BREAD OF ICE CREAM CAKES — Louisa Meissner % lb almonds, % lb flour, 2 eggs, citron and orange peel and V2 lb sugar

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