Spanish Hedgehog

Name: Spanish Hedgehog
Ingredients: Thoroughly saturate a round sponge cake; with sweet Spanish wine; blanched almonds cut in strips; six eggs; one pint of milk; one teacupful of sugar; one stick of cinnamon

From High living, 1904

Presented as published in 1904. 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

1676Calories

60 gProtein

236 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1676 kcal

Protein60 g

Carbohydrates236 g

Fiber3.7 g

Sugars230 g

Total Fat59 g

Saturated Fat20 g

Monounsaturated Fat23 g

Polyunsaturated Fat9.7 g

Omega-30.2 g

Cholesterol1174 mg

Sodium695 mg

Potassium1372 mg

Calcium846 mg

Iron6.4 mg

Magnesium173 mg

Phosphorus1225 mg

Zinc6.8 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A636 mcg

Vitamin E11 mg

Vitamin K1 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.4 mg

Niacin (B3)1.8 mg

Folate154 mcg

Choline984 mg

Caffeine0 mg

Water659 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 29. The excerpt below is the record exactly as published.

SPANISH HEDGEHOG — Thoroughly saturate a round sponge cake with sweet Spanish wine. Stick all over the surface blanched almonds cut in strips. Just before serving pour around it a cold, rich Spanish cream which is made of six eggs, one pint of milk, one teacupful of sugar, and one stick of cinnamon

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