Gluten Nut Cakes
From Lillian Massey school recipes, 1913
If gluten cakes are desired sweet, use saccharine.
Presented as published in 1913. 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
930Calories
34 gProtein
110 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories930 kcal
Protein34 g
Carbohydrates110 g
Fiber6.9 g
Sugars0.2 g
Total Fat50 g
Saturated Fat4 g
Monounsaturated Fat22 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol217 mg
Sodium7074 mg
Potassium712 mg
Calcium220 mg
Iron10 mg
Magnesium205 mg
Phosphorus558 mg
Zinc3.4 mg
Copper0.8 mg
Manganese2.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 50. The excerpt below is the record exactly as published.
GLUTEN NUT CAKES. 1 egg. 3 tsp. salt. 1 tbsp. butter. z ¢c. almonds. Gluten flour
Cook this with the app: pantry check, scaling, and the assistant.