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Cintra Cakes

Name: Cintra Cakes
Yield: 1 servings
Ingredients: Three oz. of almonds chopped very fine; 2 oz. of castor sugar; the grated rind of half a lemon; the white of an egg; take J lb. of puff paste

From Miss Cameron's cookery book, 1898

Serves 1

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

791Calories

22 gProtein

82 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories791 kcal

Protein22 g

Carbohydrates82 g

Fiber14 g

Sugars59 g

Total Fat44 g

Saturated Fat3.2 g

Monounsaturated Fat27 g

Polyunsaturated Fat9.6 g

Cholesterol0 mg

Sodium3.6 mg

Potassium705 mg

Calcium284 mg

Iron3.6 mg

Magnesium227 mg

Phosphorus434 mg

Zinc2.6 mg

Copper0.8 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C65 mg

Vitamin A1.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.4 mg

Folate6.5 mcg

Choline4.3 mg

Caffeine0 mg

Water70 g

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 80. The excerpt below is the record exactly as published.

Cintra Cakes. Three oz. of almonds chopped very fine, 2 oz. of castor sugar, the grated rind of half a lemon, and the white of an egg. Mix this into a firm paste ; take J lb. of puff paste

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