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Turin Cakes
From Cassell's dictionary of cookery, 1892
Serves 6
Baking time may vary according to 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
495Calories
15 gProtein
52 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein15 g
Carbohydrates52 g
Fiber3.5 g
Sugars39 g
Total Fat27 g
Saturated Fat1.3 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium233 mg
Calcium83 mg
Iron1.7 mg
Magnesium80 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E9.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate32 mcg
Choline39 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2050. The excerpt below is the record exactly as published.
Turin Cakes. — Blanch two ounces of sweet almonds and four bitter ones, and pound them to a paste with the white of an egg. Beat the yolks of five fresh eggs, and work in with them gradually the almond paste and eight ounces of powdered white sugar. When these ingredients are well beaten, add an ounce of potato-flour, two ounces of fine flour
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