Queen of All Cakes

Name: Queen of All Cakes
Ingredients: 1 pint sweet cream; 1 pound almonds; vanilla; powdered sugar over the top

From Delicate dishes, 1896

Recipe attributed to Mrs. Anna W. Knight.

Presented as published in 1896. 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

4602Calories

107 gProtein

381 gCarbs

238 gFat

Full nutrition (33 nutrients)

Calories4602 kcal

Protein107 g

Carbohydrates381 g

Fiber49 g

Sugars157 g

Total Fat238 g

Saturated Fat18 g

Monounsaturated Fat144 g

Polyunsaturated Fat53 g

Cholesterol0 mg

Sodium149 mg

Potassium7002 mg

Calcium1393 mg

Iron25 mg

Magnesium1450 mg

Phosphorus2759 mg

Zinc14 mg

Copper6.5 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C125 mg

Vitamin A4.7 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)21 mg

Folate178 mcg

Choline0 mg

Caffeine0 mg

Water455 g

As published

This recipe was extracted from Delicate dishes (1896), page 44. The excerpt below is the record exactly as published.

QUEEN OF ALL CAKES. Bake angel's food in jelly tins, about ^ an inch thick, and allow to become perfectly cold. Whip i pint sweet cream, sweeten and add vanilla and i pound CAKE. 128 almonds, blanched and chopped fine. Spread very thick between the layers. Powdered sugar over the top

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