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Hazel Nut Cakes

Name: Hazel Nut Cakes
Yield: 6 servings
Ingredients: two ounces of hazel nuts; one-half 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 The national course in home economics, 1917

Serves 6

Presented as published in 1917. 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

132Calories

3 gProtein

16 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories132 kcal

Protein2.8 g

Carbohydrates16 g

Fiber1.2 g

Sugars15 g

Total Fat7 g

Saturated Fat0.5 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium0.2 mg

Potassium82 mg

Calcium17 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus39 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0.1 mcg

Vitamin E2 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate12 mcg

Choline5.5 mg

Caffeine0 mg

Water7.8 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 312. The excerpt below is the record exactly as published.

HAZEL NUT CAKES. Mince very finely two ounces of hazel nuts and one-half ounce of sweet almonds. Add three ounces of pounded and sifted sugar, the white of an ^gg, beaten to a firm froth, and as much flour as will bind them together

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