Prussian Cake
From Hilda's "where is it?" of recipes, 1891
Very good cake.
Presented as published in 1891. 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
8566Calories
260 gProtein
981 gCarbs
444 gFat
Full nutrition (34 nutrients)
Calories8566 kcal
Protein260 g
Carbohydrates981 g
Fiber102 g
Sugars489 g
Total Fat444 g
Saturated Fat40 g
Monounsaturated Fat269 g
Polyunsaturated Fat106 g
Omega-30.1 g
Cholesterol1116 mg
Sodium448 mg
Potassium7029 mg
Calcium2456 mg
Iron61 mg
Magnesium2364 mg
Phosphorus5014 mg
Zinc33 mg
Copper9.4 mg
Manganese21 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E212 mg
Vitamin K0.9 mcg
Vitamin B61.9 mg
Vitamin B122.7 mcg
Thiamin (B1)6.1 mg
Riboflavin (B2)13 mg
Niacin (B3)60 mg
Folate1226 mcg
Choline1308 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 11. The excerpt below is the record exactly as published.
250 Sweet Almonds, 1 lb. Flour. 20 Bitter Almonds. I lb. White Sugar. Wineglass of Brandy. Whisk the yolks and whites separately. Blanch and pound the almonds. Beat the yolks and sugar together ; then the whites ; add flour, and lastly, almonds. Bake one hour and a half. Vety good cake. CAKE {QUEEN). Ingredients. I lb. Butter. 10 Eggs. I tablespoonful Orange-flower WatCT. ij lb. of Flour. I lb. White Sugar.
Cook this with the app: pantry check, scaling, and the assistant.