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Hazel-nut Cakes

Name: Hazel-nut Cakes
Yield: 1 servings
Ingredients: two ounces of hazel-nuts; half an ounce of sweet almonds; three ounces of pounded and sifted sugar; the white of an egg; as much flour as will bind them together

From Cassell's dictionary of cookery, 1892

Serves 1

Time, twenty minutes to bake. Probable cost, 4d. Sufficient for six or eight cakes.

Presented as published in 1892. 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

437Calories

8 gProtein

89 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories437 kcal

Protein8.4 g

Carbohydrates89 g

Fiber1.8 g

Sugars85 g

Total Fat7.3 g

Saturated Fat0.5 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium1 mg

Potassium106 mg

Calcium39 mg

Iron0.6 mg

Magnesium39 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.6 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate6.2 mcg

Choline7.4 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 710. The excerpt below is the record exactly as published.

Hazel-nut Cakes. — Mince two ounces of hazel-nuts and half an ounce of sweet almonds very -finely. Add three ounces of pounded and sifted sugar, the white of an egg, beaten to a firm froth, and as much flour as will bind them together

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