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Castilian Cakes

Name: Castilian Cakes
Yield: 8 servings
Ingredients: Three oz. of flour; 4 oz. of castor sugar; 5 eggs; 2 oz. of almonds, pounded and dried; ½ oz. of pounded coriander seeds

From Miss Cameron's cookery book, 1898

Serves 8

Presented as published in 1898. 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

188Calories

7 gProtein

25 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories188 kcal

Protein6.8 g

Carbohydrates25 g

Fiber1.5 g

Sugars14 g

Total Fat7.1 g

Saturated Fat1.3 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol116 mg

Sodium45 mg

Potassium132 mg

Calcium50 mg

Iron1.7 mg

Magnesium31 mg

Phosphorus116 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.6 mcg

Vitamin C0.4 mg

Vitamin A50 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate32 mcg

Choline92 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 83. The excerpt below is the record exactly as published.

Castilian Cakes. Three oz. of flour, 4 oz. of castor sugar, 5 eggs, 2 oz. of almonds, pounded and dried, J oz. of pounded coriander a^eds.

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