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Richelieu Cake
From The encyclopædia of practical cookery, 1890
Serves 10
Dress on a dessert dish with a folded napkin and serve.
Presented as published in 1890. 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
557Calories
18 gProtein
63 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein18 g
Carbohydrates63 g
Fiber5.7 g
Sugars47 g
Total Fat36 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol20 mg
Sodium972 mg
Potassium347 mg
Calcium126 mg
Iron2.2 mg
Magnesium125 mg
Phosphorus229 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate34 mcg
Choline24 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 23. The excerpt below is the record exactly as published.
Richelieu Cake.- — Put Jib. of sugar, Jib. of blanched and pounded almonds, and the yolks of four eggs, into a bowl, and with a spatula mix well together for two minutes. Place the whites of eight eggs in a copper egg-basin, with J salt- spoonful of salt, and with a wire whisk beat them to a stiff froth; add this to the above preparation, with 3oz. of melted butter, 3oz. of flour, and 1 teaspoonful of vanilla flavouring
Cook this with the app: pantry check, scaling, and the assistant.