Lavy (Pain leve)

Name: Lavy (Pain leve)
Ingredients: Beat the yolks of twenty-two eggs; and the whites of eleven; lib. caster sugar; a little rose water or essence of vanilla; 12oz. of fine flour; loz. ground bitter almonds

From Bread, cakes, and biscuits, 1902

If properly made, this cake is lighter than any sponge cake.

Presented as published in 1902. 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

4598Calories

140 gProtein

731 gCarbs

128 gFat

Full nutrition (22 nutrients)

Calories4598 kcal

Protein140 g

Carbohydrates731 g

Fiber2.6 g

Sugars453 g

Total Fat128 g

Sodium12 mg

Potassium661 mg

Calcium135 mg

Iron20 mg

Magnesium163 mg

Phosphorus513 mg

Zinc3.3 mg

Copper0.8 mg

Manganese3.1 mg

Vitamin E21 mg

Vitamin B60.3 mg

Thiamin (B1)3.2 mg

Riboflavin (B2)4.8 mg

Niacin (B3)24 mg

Folate555 mcg

Water514 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

Lavy” (Pain leve). — Beat the yolks of twenty- two eggs and the whites of eleven, working to them gradually lib. caster sugar, a little rose water or essence of vanilla, and lastly 12oz. of fine flour mixed with loz. ground bitter almonds

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