Almond Biscuit
From The practical cookbook, 1917
Presented as published in 1917. 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
849Calories
24 gProtein
157 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories849 kcal
Protein24 g
Carbohydrates157 g
Fiber1.4 g
Sugars102 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium361 mg
Calcium25 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 57. The excerpt below is the record exactly as published.
Almond Biscuit 3 egg yolks Whites of 3 eggs ^ c. granulated sugar ^ c. sifted pastry flour Rind of ^ lemon J tsp. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.