Nut Cakes (Mingolillos)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
3880Calories
104 gProtein
311 gCarbs
272 gFat
Full nutrition (34 nutrients)
Calories3880 kcal
Protein104 g
Carbohydrates311 g
Fiber53 g
Sugars240 g
Total Fat272 g
Saturated Fat25 g
Monounsaturated Fat188 g
Polyunsaturated Fat44 g
Omega-30.1 g
Cholesterol744 mg
Sodium371 mg
Potassium3461 mg
Calcium1063 mg
Iron20 mg
Magnesium1002 mg
Phosphorus2194 mg
Zinc15 mg
Copper6.1 mg
Manganese34 mg
Vitamin D4 mcg
Vitamin C4.6 mg
Vitamin A325 mcg
Vitamin E100 mg
Vitamin K0.7 mcg
Vitamin B62 mg
Vitamin B121.8 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)3.8 mg
Niacin (B3)12 mg
Folate371 mcg
Choline707 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 81. The excerpt below is the record exactly as published.
UT CAKES \ (Mingolillos) Y2 pound blanched almonds Flour l/2 pound blanched filberts 1 or 2 tablespoons honey 1 cup granulated sugar Powdered sugar 4 eggs Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.