Hazelnut Cakes
From The child's cookery book, 1900
Use as little flour as possible to avoid hard biscuits.
Presented as published in 1900. 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
399Calories
9 gProtein
49 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein9 g
Carbohydrates49 g
Fiber3.6 g
Sugars44 g
Total Fat21 g
Saturated Fat1.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium246 mg
Calcium52 mg
Iron1.6 mg
Magnesium65 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.3 mcg
Vitamin E6.1 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate35 mcg
Choline17 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 17. The excerpt below is the record exactly as published.
HazeKNut Cakes One ounce of hazel nuts, after they are cracked, and a quarter of an ounce of sweet almonds minced very finely, one and a half ounces of sifted sugar, the white of an egg beaten to a stiff froth, mix the ingredients well together, and add sufficient flour to make it stiff
Cook this with the app: pantry check, scaling, and the assistant.