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Rout Cakes

Name: Rout Cakes
Yield: 20 servings
Ingredients: ilb. of loaf Sugar; i lb. of Flour; 6ozs. of Butter; 3 Eggs; 30ZS. of sweet Almonds; 30ZS. of bitter Almonds blanched and pounded

From The King's College Hospital book of cooking recipes, 1907

Serves 20

Presented as published in 1907. 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

1556Calories

54 gProtein

91 gCarbs

127 gFat

Full nutrition (34 nutrients)

Calories1556 kcal

Protein54 g

Carbohydrates91 g

Fiber30 g

Sugars33 g

Total Fat127 g

Saturated Fat9.3 g

Monounsaturated Fat75 g

Polyunsaturated Fat29 g

Omega-30 g

Cholesterol48 mg

Sodium15 mg

Potassium1784 mg

Calcium649 mg

Iron10 mg

Magnesium648 mg

Phosphorus1183 mg

Zinc7.7 mg

Copper2.5 mg

Manganese5.4 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A12 mcg

Vitamin E61 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)10 mg

Folate144 mcg

Choline146 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 80. The excerpt below is the record exactly as published.

Rout Cakes. ilb. of loaf Sugar, i lb. of Flour. 6ozs. of Butter. 3 Eggs. 30ZS. of sweet Almonds. 30ZS. of bitter Almonds blanched and pounded

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