Prussian Cake

Name: Prussian Cake
Ingredients: Beat the whites of seven eggs; with a tiny pinch of salt; then add the yolks; mix in a pound of sifted sugar; the juice of one lemon; the grated rind of two lemons; ^lb. finely pounded almonds; with a little rose water; ^lb. dried and sifted flour

From Bread, cakes, and biscuits, 1902

Be careful to have the eggs well and separately beaten, or the cake will be a failure.

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

3688Calories

93 gProtein

546 gCarbs

150 gFat

Full nutrition (34 nutrients)

Calories3688 kcal

Protein93 g

Carbohydrates546 g

Fiber50 g

Sugars473 g

Total Fat150 g

Saturated Fat8.7 g

Monounsaturated Fat72 g

Polyunsaturated Fat28 g

Omega-30 g

Cholesterol0 mg

Sodium20 mg

Potassium2094 mg

Calcium889 mg

Iron10 mg

Magnesium650 mg

Phosphorus1123 mg

Zinc7.7 mg

Copper2.6 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C297 mg

Vitamin A6 mcg

Vitamin E65 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)4.1 mg

Niacin (B3)9.1 mg

Folate146 mcg

Choline140 mg

Caffeine0 mg

Water509 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

Beat the whites of seven eggs to a stiff froth with a tiny pinch of salt, then add the yolks, also beaten till light ; now mix in a pound of sifted sugar, the juice of one and the grated rind of two lemons, with ^lb. finely pounded almonds (freshly ground almonds can be used) with a little rose water. Beat these all well together, and when thoroughly mixed strew in at the last ^lb. dried and sifted flour

Cook this with the app: pantry check, scaling, and the assistant.