vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Spanish Cakes
From Cassell's dictionary of cookery, 1892
Serves 3
Cost is approximately 2s. for a cake this size.
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
921Calories
33 gProtein
80 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein33 g
Carbohydrates80 g
Fiber13 g
Sugars60 g
Total Fat57 g
Saturated Fat6.7 g
Monounsaturated Fat34 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium851 mg
Calcium335 mg
Iron5.5 mg
Magnesium270 mg
Phosphorus656 mg
Zinc4.3 mg
Copper1.1 mg
Manganese2.5 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E25 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.5 mg
Folate89 mcg
Choline344 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1868. The excerpt below is the record exactly as published.
Spanish Cakes.— Blanch four ounces of sweet almonds and six or seven bitter ones, and pound them to paste with orange-flower water. Mix with them si.x ounces of powdered and sifted sugar, half a pound of dried flour, and a quarter of an ounce of powdered cinnamon. Break six eggs, free them from specks, and whisk them thoroughly. Put them into a chocolate mill, and add gradually the dry ingredients, together with two table-spoonfuls of rose- water and two table-spoonfuls of light win
Cook this with the app: pantry check, scaling, and the assistant.