vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free

Rout Cakes

Name: Rout Cakes
Yield: 10 servings
Ingredients: 1 lb. of sifted, crushed loaf sugar; the yolks of five eggs; the whites of four; 6oz. of flour; 1 lb. of sweet almonds; 1 lb. of caster sugar; the grated rind of one lemon

From The encyclopædia of practical cookery, 1890

Serves 10

Can be made in large or small sizes.

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

496Calories

6 gProtein

108 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories496 kcal

Protein6 g

Carbohydrates108 g

Fiber1.9 g

Sugars91 g

Total Fat7.1 g

Saturated Fat0.5 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol0 mg

Sodium1.6 mg

Potassium134 mg

Calcium42 mg

Iron1.5 mg

Magnesium41 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C5.3 mg

Vitamin A0.1 mcg

Vitamin E3.3 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate34 mcg

Choline7.3 mg

Caffeine0 mg

Water22 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 26. The excerpt below is the record exactly as published.

Rout Cakes.— (1) Large. — Put Jib. of sifted, crushed loaf sugar into a pan, warm it, and mix in the yolks of five eggs and the whites of four. Beat well with a whisk until the mixture is warm, then remove the pan from the fire, and let it cool. Work in 6oz. of flour, turn the batter into a well-buttered mould sprinkled over with sugar, put it in a slack oven, bake for an hour, turn the Cake out when cold, and serve. (2) Small. — Bub through a sieve lib. of sweet almonds that have been blanched and pounded (or use ground almonds) with lib. of caster sugar ; beat into it the yolks of four eggs and the grated rind of one lemon. Make the paste into any shapes, sprinkle the tops with water, and sift caster sugar over them. Butter a baking-sheet, put the Cakes on it a short distance from each other, and bake in a quick oven until lightly coloured. (3) Take lib. of ground almonds, put them in a saucepan, and sift into it lib. of caster sugar

Read the full page as publishedCollapse the page

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