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Turin Cakes

Name: Turin Cakes
Yield: 10 servings
Ingredients: 2oz. of blanched sweet almonds; three or four bitter ones; the white of one egg; the yolks of five eggs; lib. of caster sugar; 2oz. of sifted flour; loz. of potato-flour; the whites of five well-whisked eggs

From The encyclopædia of practical cookery, 1890

Serves 10

Presented as published in 1890. 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

342Calories

8 gProtein

53 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories342 kcal

Protein8.4 g

Carbohydrates53 g

Fiber1.8 g

Sugars46 g

Total Fat12 g

Saturated Fat2.1 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol185 mg

Sodium40 mg

Potassium156 mg

Calcium65 mg

Iron1.5 mg

Magnesium43 mg

Phosphorus157 mg

Zinc1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A72 mcg

Vitamin E4.1 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.9 mg

Folate39 mcg

Choline151 mg

Caffeine0 mg

Water27 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 55. The excerpt below is the record exactly as published.

Turin Cakes. — Put 2oz. of blanched sweet almonds, and three or four bitter ones, into a mortar, add the white of one egg, and pound together ; beat up the yolks of five eggs, add them to the almonds, and gradually work in lib. of caster sugar. Beat up well and add 2oz. of sifted flour, loz. of potato-flour, and the whites of five well-whisked eggs

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