vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Sponge Cake, Almond, Superior
From Cassell's dictionary of cookery, 1892
Serves 12
Bake immediately and let cool on a sieve.
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
473Calories
17 gProtein
46 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein17 g
Carbohydrates46 g
Fiber4.7 g
Sugars39 g
Total Fat26 g
Saturated Fat3.8 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol279 mg
Sodium108 mg
Potassium381 mg
Calcium144 mg
Iron2.7 mg
Magnesium111 mg
Phosphorus330 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E10 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate52 mcg
Choline240 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1888. The excerpt below is the record exactly as published.
Sponge Cake, Almond, Superior. — Blanch a pound of sweet almonds, throw them into cold water as they arc done, diy them well, and pound smoothlj-, sprinlding the whole of three eggs upon them during the pro- cess. Work thoroughly with them a spoonful of grated lemon-rind, a pound of powdered sugar, and the well-beaten yolks of fifteen eggs. Take the remaining whites of the eggs (making altogether fifteen, inclusive of these which were mixed with the almond-paste), whisk these to a firm froth, and stir them into the cake. Dredge into it a quarter of a pound of di-ied flou
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