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Hazel-nut Cakes
From The encyclopaedia of practical cookery, 1892
Serves 6
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
279Calories
6 gProtein
33 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein5.7 g
Carbohydrates33 g
Fiber2.7 g
Sugars29 g
Total Fat16 g
Saturated Fat1.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium183 mg
Calcium50 mg
Iron1.1 mg
Magnesium45 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.4 mg
Manganese2.5 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A27 mcg
Vitamin E4.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline51 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 91. The excerpt below is the record exactly as published.
Hazel-nut Cakes.— Put 4oz. of shelled and blanched Hazel- nuts and loz. of sweet almonds in a mortar, and coarsely pound them ; whisk the whites of two eggs to a stiff froth, and mix them with the almonds, also 6oz. of sugar and sufficient flour to form the whole into a paste
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