Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of sweet almonds
- a pound of sugar
- three quarters of a pound of sugar
- three whole eggs
- three yolks of eggs
- twelve eggs
- 41 pan j which must be made of tin
- three quarters of an hour
Directions
Take a pound of sweet almonds, and thirty bitter, blanch them and pound them fine, adding the whites of eggs to the paste when pounding; when finished, put them into a bowl, add three quarters of a pound of sugar, sifted, with a little orange flower- water, and three whole eggs ; mix them all with a spatula or wooden spoon, beat them well together, add some grated lemon-peel, then add three yolks of eggs, beat well till it is quite white, then add the yolks of twelve eggs, have the whites well beaten, and continue to beat the almonds, &c. to prevent their falling. When the whites of the eggs are very firm, mix them in the cake, and pour it into a buttered cake^
CAEJSS. 41
pan J which must be made of tin, for the- oven must be a very slow one. Let it bake three quarters of an hour ; then take it out, and let it get cold before you serve.