Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- four ounces of shelled sweet almonds
- a pound of flour
- a pound of loaf-sugar
- two ounces of shelled bitter ones
- nutmeg
Directions
Blanch, and pound in a mortar, four ounces of shelled sweet almonds and two ounces of shelled bitter ones; adding, as you proceed, sufficient rose-water to make them light and white. Sift half a pound of flour, and powder a pound of loaf-sugar. Beat thirteen eggs; and when they are as light as possible, stir into them alternately the almonds, sugar, and flour; adding a grated nutmeg. Butter a large square pan; put in the mixture, and bake it in a brisk oven about half an hour, less or more, according to its thickness. When cool, ice it. It is best when eaten fresh.