Pesach Cake

Name: Pesach Cake
Ingredients: nine eggs; one-half pound powdered sugar; one pound walnuts; two tablespoons well sifted matzo flour; a pinch of salt; one teaspoon vanilla

From Council cook book, 1908

Presented as published in 1908. 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

4912Calories

124 gProtein

293 gCarbs

359 gFat

Full nutrition (34 nutrients)

Calories4912 kcal

Protein124 g

Carbohydrates293 g

Fiber24 g

Sugars224 g

Total Fat359 g

Saturated Fat42 g

Monounsaturated Fat60 g

Polyunsaturated Fat232 g

Omega-30.2 g

Cholesterol1674 mg

Sodium644 mg

Potassium2573 mg

Calcium657 mg

Iron19 mg

Magnesium703 mg

Phosphorus2561 mg

Zinc18 mg

Copper5.8 mg

Manganese14 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A720 mcg

Vitamin E4.7 mg

Vitamin K9.1 mcg

Vitamin B63.8 mg

Vitamin B124 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)6.5 mg

Folate214 mcg

Choline1325 mg

Caffeine0 mg

Water361 g

As published

This recipe was extracted from Council cook book (1908), page 61. The excerpt below is the record exactly as published.

Pesach Cake. Cream together the yolks of nine eggs, and one- half pound powdered sugar, weigh one pound wal- nuts before shelling; when shelled, grind; to the creamed yolks and sugar, add two tablespoons well sifted matzo flour, a pinch of salt, and one teaspoon vanilla

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