Passover Cake
From Soups, savouries, sweets, with a chapter on breads, 1889
These cakes are better eaten fresh, as if kept a week or two the almond-flour may taste rancid.
Presented as published in 1889. 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
2746Calories
91 gProtein
220 gCarbs
184 gFat
Full nutrition (34 nutrients)
Calories2746 kcal
Protein91 g
Carbohydrates220 g
Fiber43 g
Sugars161 g
Total Fat184 g
Saturated Fat18 g
Monounsaturated Fat113 g
Polyunsaturated Fat45 g
Omega-30.1 g
Cholesterol558 mg
Sodium218 mg
Potassium2704 mg
Calcium1001 mg
Iron15 mg
Magnesium937 mg
Phosphorus1933 mg
Zinc13 mg
Copper3.6 mg
Manganese7.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E89 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)4.6 mg
Niacin (B3)12 mg
Folate220 mcg
Choline618 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 45. The excerpt below is the record exactly as published.
Three eggs, five ounces of pounded sugar, six ounces of ground almond-flour, twelve bitter almonds blanched and pounded with a teaspoonful of the sugar
Cook this with the app: pantry check, scaling, and the assistant.