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Cardamom Cakes
From The encyclopædia of practical cookery, 1890
Serves 1
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
540Calories
32 gProtein
28 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein32 g
Carbohydrates28 g
Fiber0 g
Sugars26 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol956 mg
Sodium360 mg
Potassium370 mg
Calcium156 mg
Iron4.4 mg
Magnesium32 mg
Phosphorus509 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 137. The excerpt below is the record exactly as published.
Cardamom Cakes. — Work into a smooth paste the yolks of five eggs, with sufficient flour to make it stiff, add 1 teacupful of caster sugar, 1 teacupful of cream, and 1 tsaspoonful of bruised Cardamom-seeds
Cook this with the app: pantry check, scaling, and the assistant.