Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariandairy-freenut-free
Cake with Eggs and Almonds
From The encyclopædia of practical cookery, 1890
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- eighteen eggs
- the grated peel of half a lemon
- a small quantity of grated nutmeg
- lib. of flour
- work in the sponge
Method
Beat in eighteen eggs, one at a time; add the almonds, grated lemon peel, and nutmeg.
Mix in gradually with the beaten eggs flour until smooth, then work in the sponge.
Butter a cake-tin, pour in the mixture to half the height of the tin, and leave it in a warm place to rise.
Bake in a moderate oven for an hour.
Nutrition per serving
817Calories
42 gProtein
102 gCarbs
26 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 5. The excerpt below is the record exactly as published.
eighteen eggs, one at the time ; add the almonds, the grated peel of half a lemon, and a small quantity of grated nutmeg. Mix in gradually with the beaten eggs lib. of flour, and when quite smooth work in the sponge
Cook this with the app: pantry check, scaling, and the assistant.