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Almond Biscuits a la Walde

Name: Almond Biscuits a la Walde
Yield: 3 servings
Ingredients: one and a half cups milk; four tablespoons chopped almonds; one heaping tablespoon cornstarch; yolks of three eggs; four tablespoons sugar; one tablespoon brandy; two cups whipped cream

From The Swedish, French, American cook book, 1918

Serves 3

Presented as published in 1918. 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

694Calories

18 gProtein

47 gCarbs

49 gFat

Full nutrition (35 nutrients)

Calories694 kcal

Protein18 g

Carbohydrates47 g

Fiber1.4 g

Sugars36 g

Total Fat49 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol319 mg

Sodium130 mg

Potassium560 mg

Calcium364 mg

Iron1.4 mg

Magnesium67 mg

Phosphorus413 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A413 mcg

Vitamin E4.3 mg

Vitamin K3.1 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.7 mg

Folate33 mcg

Choline200 mg

Caffeine0 mg

Alcohol1.5 g

Water245 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 479. The excerpt below is the record exactly as published.

two cups whipped cream take one cup peaches, sugar to taste, fill the paper cases. Decorate with whipped cream on the top and maraschino cherries, put in a freezer, pack in salt and ice, let freeze for about two hours, arrange on a paper doily, garnish with a rosette of spun sugar in the centre. Almond Biscuits ( Biscuits aux Amandes) a la Walde One and a half cups milk, four tablespoons chopped almonds, one heaping tablespoon cornstarch, yolks of three eggs, four table¬ spoons sugar, one tablespoon brandy. How to Make Them. Put one cup milk on stove, add almond paste, thicken with the cornstarch dissolved in half cup milk; add yolks and sugar (stirred to a souffle), add brandy, leave until cold. Put the pan on ice, add two cups whipped cream. Fill THE SWEDISH, FRENCH the paper cases, sprinkle with brown cake crumbs on the top, decorate all around with whipped cream and pieces of maraschino cherries. Put in a pan — covered — pack in ice and salt, let freeze from one to one and a half hours. Dessert for luncheon or dinner. Almond Biscuits with Grape Jelly, a la Eva Bisouits aux Amandes, Gelee aux Raisins, a la Eva Three tablespoons grape jelly, heat until smooth, add to it two cups whipped cream that has been flavored with one tablespoon brandy, four tablespoons sugar

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