vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Cakes
From Harper's cook book encyclopædia, 1902
Serves 12
These cakes can be shaped round or oblong.
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
359Calories
9 gProtein
69 gCarbs
6 gFat
Full nutrition (35 nutrients)
Calories359 kcal
Protein8.6 g
Carbohydrates69 g
Fiber1.2 g
Sugars38 g
Total Fat6.1 g
Saturated Fat1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium145 mg
Calcium43 mg
Iron2.9 mg
Magnesium30 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C4.4 mg
Vitamin A40 mcg
Vitamin E1.8 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate76 mcg
Choline77 mg
Caffeine0 mg
Alcohol0.1 g
Water31 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 67. The excerpt below is the record exactly as published.
Nut Cakes. — Beat i lb. and i oz. of sugar with six eggs for an hour, add I lb. and I oz. of flour, 2^4 ozs. of grated almonds — a few bitter ones should be added — a little whole cinnamon, a few whole cloves, the grated rind of a lemon, a teaspoonful of coarsely chopped, candied lemon-peel, a tea- spoonful of extract of vanilla, a tea- spoonful of rum
Cook this with the app: pantry check, scaling, and the assistant.