vegetarianpescatariansoy-freefish-freeshellfish-free
Tango Cake
From The Hotel St. Francis cook book, 1919
Serves 5
This cake is decorated with icing and nonpareil seeds.
Presented as published in 1919. 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
855Calories
29 gProtein
102 gCarbs
56 gFat
Full nutrition (35 nutrients)
Calories855 kcal
Protein29 g
Carbohydrates102 g
Fiber6 g
Sugars80 g
Total Fat56 g
Saturated Fat3.1 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol176 mg
Sodium135 mg
Potassium339 mg
Calcium108 mg
Iron1.8 mg
Magnesium82 mg
Phosphorus230 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C26 mg
Vitamin A55 mcg
Vitamin E9.9 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.8 mg
Folate61 mcg
Choline120 mg
Caffeine0.7 mg
Alcohol1.7 g
Water150 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 206. The excerpt below is the record exactly as published.
Tango cake. One-quarter pound of burnt almonds, powdered very fine, one-quarter pound of melted butter, three-quarters of a pound of sugar, two ounces of grated chocolate, one-quarter pound of biscuit crumbs, the grated rind of one lemon, the yolks of seven eggs, three whole eggs, the whites of seven eggs beaten very hard, and one pony of rum
Cook this with the app: pantry check, scaling, and the assistant.