vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free

Venice Cake (1)

Name: Venice Cake (1)
Yield: 6 servings
Ingredients: the yolks of twenty-eight eggs; 6oz. of sugar; the whites of four eggs; 3oz. of blanched, shredded, sweet almonds; 6oz. of flour; a little lemon-peel

From The encyclopædia of practical cookery, 1890

Serves 6

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

676Calories

40 gProtein

55 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories676 kcal

Protein40 g

Carbohydrates55 g

Fiber1.8 g

Sugars30 g

Total Fat33 g

Saturated Fat8.9 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.8 g

Omega-30.1 g

Cholesterol992 mg

Sodium380 mg

Potassium511 mg

Calcium193 mg

Iron6.8 mg

Magnesium78 mg

Phosphorus627 mg

Zinc4.1 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A427 mcg

Vitamin E6.4 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.6 mg

Folate177 mcg

Choline791 mg

Caffeine0 mg

Water207 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 57. The excerpt below is the record exactly as published.

the yolks of twenty-eight eggs and 6oz. of sugar until quite light, then beat up the whites of four eggs to a stiff froth and mix in, adding 3oz. of blanched, shredded, sweet almonds, 6oz. of flour, and a little lemon- peel

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