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Rout Cakes, Almond
From Cassell's dictionary of cookery, 1892
Serves 10
Ornament with nonpareils or icing.
Presented as published in 1892. 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
452Calories
10 gProtein
58 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein9.9 g
Carbohydrates58 g
Fiber5.7 g
Sugars50 g
Total Fat23 g
Saturated Fat1.9 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol18 mg
Sodium1.7 mg
Potassium335 mg
Calcium125 mg
Iron1.8 mg
Magnesium123 mg
Phosphorus225 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate22 mcg
Choline38 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1607. The excerpt below is the record exactly as published.
Rout Cakes, Almond (Read's recipe). — Take one pound of sweet almonds and one pound of loaf sugar; beat your almonds and sugar quite fine, and make it into a moderate stiff paste with the yolk of egg (some use one egg and the rest yolk) . Make them into any shape your fancy may dictate. Use finely-powdered loaf sugar to dust
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