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Sheer Mhall (Honey and Almond Cake)
From Banquets of the nations, 1911
Serves 4
A sweet cake enriched with honey and almonds.
Presented as published in 1911. 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
686Calories
23 gProtein
106 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein23 g
Carbohydrates106 g
Fiber1.9 g
Sugars16 g
Total Fat20 g
Saturated Fat8.8 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol48 mg
Sodium2516 mg
Potassium584 mg
Calcium323 mg
Iron6.8 mg
Magnesium79 mg
Phosphorus408 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)9.6 mg
Folate268 mcg
Choline45 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 103. The excerpt below is the record exactly as published.
Sheer Mhall. (Honey and Almond Cake.) Mix one pound of flour with one pound of soojee (the thick liquid of rough-ground wheat soaked in water for several hours squeezed through muslin) and two pounds of milk ; knead well into a good dough. Melt down J of an ounce of yeast in a little milk saved from the two pounds. Mix this with the dough along with one ounce of ghee and a little salt. Put it in a warm place to rise for two hours. Form the dough into shapes, place on a baking iron, and set to rise for another two hours, then smear on the top some good honey, sprinkle with roughly chopped cleaned almonds
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