vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Cake with Eggs and Almonds
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
817Calories
42 gProtein
102 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein42 g
Carbohydrates102 g
Fiber1.4 g
Sugars1.1 g
Total Fat26 g
Saturated Fat8.9 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol864 mg
Sodium359 mg
Potassium513 mg
Calcium166 mg
Iron11 mg
Magnesium70 mg
Phosphorus598 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D4.5 mcg
Vitamin C1.8 mg
Vitamin A372 mcg
Vitamin E2.4 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B122.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.1 mg
Folate298 mcg
Choline662 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 5. The excerpt below is the record exactly as published.
eighteen eggs, one at the time ; add the almonds, the grated peel of half a lemon, and a small quantity of grated nutmeg. Mix in gradually with the beaten eggs lib. of flour, and when quite smooth work in the sponge
Cook this with the app: pantry check, scaling, and the assistant.