Almond Biscuit
From The new practical cookery guide, 1913
Presented as published in 1913. 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
5892Calories
197 gProtein
660 gCarbs
418 gFat
Full nutrition (34 nutrients)
Calories5892 kcal
Protein197 g
Carbohydrates660 g
Fiber42 g
Sugars455 g
Total Fat418 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol2258 mg
Sodium737 mg
Potassium3998 mg
Calcium1390 mg
Iron25 mg
Magnesium1241 mg
Phosphorus3518 mg
Zinc21 mg
Copper5.1 mg
Manganese9.4 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B61.4 mg
Vitamin B124.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)5.7 mg
Niacin (B3)20 mg
Folate406 mcg
Choline1470 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 178. The excerpt below is the record exactly as published.
Almond Biscuit is made of fib. finely ground almonds, fib. finely ground hazel nuts, fib. fine sugar mixed with ten whisked whites of eggs, 6oz. of pastry flour, 6oz. of warmed butter
Cook this with the app: pantry check, scaling, and the assistant.