Pine Nut Butter Cakes (Mantecado de Pihon)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Pine nuts enrich many a Spanish specialty.
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
6208Calories
85 gProtein
723 gCarbs
338 gFat
Full nutrition (34 nutrients)
Calories6208 kcal
Protein85 g
Carbohydrates723 g
Fiber12 g
Sugars415 g
Total Fat338 g
Saturated Fat140 g
Monounsaturated Fat64 g
Polyunsaturated Fat9.6 g
Omega-30 g
Cholesterol586 mg
Sodium1049 mg
Potassium1726 mg
Calcium897 mg
Iron35 mg
Magnesium392 mg
Phosphorus1541 mg
Zinc12 mg
Copper2.2 mg
Manganese17 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A1906 mcg
Vitamin E10 mg
Vitamin K24 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)31 mg
Folate660 mcg
Choline129 mg
Caffeine0 mg
Water404 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.
PINE NUT BUTTER CAKES (Mantecado de Pihon) 1 cup butter or olive oil 3 cups cake flour 2 cups granulated sugar 2 teaspoons baking powder 1 teaspoon vanilla 1 cup milk 4 egg yolks, well beaten 4 egg whites 1 cup pine nuts
Cook this with the app: pantry check, scaling, and the assistant.