vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Little Almond Cakes
From Royal Victoria cook book, 1900
Serves 10
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
444Calories
12 gProtein
43 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein12 g
Carbohydrates43 g
Fiber4.9 g
Sugars34 g
Total Fat25 g
Saturated Fat2.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol74 mg
Sodium29 mg
Potassium361 mg
Calcium127 mg
Iron2.1 mg
Magnesium120 mg
Phosphorus268 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate9.4 mcg
Choline59 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 52. The excerpt below is the record exactly as published.
LITTLE ALMOND CAKES.—One pound shelled almonds, 12 ounces granulated sugar, whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.