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Bussian Cakes
From Cassell's dictionary of cookery, 1892
Serves 8
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
190Calories
7 gProtein
26 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein7.1 g
Carbohydrates26 g
Fiber1.3 g
Sugars14 g
Total Fat7.2 g
Saturated Fat1.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol116 mg
Sodium45 mg
Potassium155 mg
Calcium59 mg
Iron2.6 mg
Magnesium31 mg
Phosphorus121 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0.7 mg
Vitamin A51 mcg
Vitamin E2.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate35 mcg
Choline96 mg
Caffeine0 mg
Water26 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 1622. The excerpt below is the record exactly as published.
Bussian Cakes. — Make a batter by whisking together the yolks of five eggs and a quarter of a pound of powdered sugar. Add gradually three ounces of di'ied flour, two ounces of blanched and pounded almonds, a drachm of aniseed
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