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Large Spanish Cake

Name: Large Spanish Cake
Yield: 10 servings
Ingredients: Jib. of ground sweet almonds; 1 table-spoonful of bitter ones; Jib . of flour; 6oz. of caster sugar; Joz. of cinnamon ground to a powder; six eggs; 2 table-spoonfuls of any light wine; the same quantity of rose-water

From The encyclopædia of practical cookery, 1890

Serves 10

Presented as published in 1890. 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

550Calories

19 gProtein

65 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein19 g

Carbohydrates65 g

Fiber7.3 g

Sugars19 g

Total Fat27 g

Saturated Fat2.7 g

Monounsaturated Fat16 g

Polyunsaturated Fat6.3 g

Omega-30 g

Cholesterol112 mg

Sodium45 mg

Potassium457 mg

Calcium178 mg

Iron5 mg

Magnesium142 mg

Phosphorus333 mg

Zinc2.2 mg

Copper0.6 mg

Manganese1.9 mg

Vitamin D0.6 mcg

Vitamin C0.1 mg

Vitamin A48 mcg

Vitamin E12 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.8 mg

Folate107 mcg

Choline113 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 43. The excerpt below is the record exactly as published.

Jib. of ground sweet almonds and 1 table-spoonful of bitter ones into Jib . of flour, 6oz. of caster sugar, and Joz. of cinnamon ground to a powder. Then whisk up six eggs, and put them into a chocolate mill, adding very slowly all the other articles, and also 2 table- spoonfuls of any light wine and the same quantity of rose- water

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