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Almond Biscuits with Grape Jelly a la Eva
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a dessert for luncheon or supper.
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
409Calories
5 gProtein
35 gCarbs
28 gFat
Full nutrition (35 nutrients)
Calories409 kcal
Protein4.6 g
Carbohydrates35 g
Fiber0.7 g
Sugars28 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol89 mg
Sodium12 mg
Potassium207 mg
Calcium131 mg
Iron0.2 mg
Magnesium24 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A220 mcg
Vitamin E1.8 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.5 mcg
Choline23 mg
Caffeine0 mg
Alcohol1.2 g
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 480. The excerpt below is the record exactly as published.
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, two tablespoons chopped almonds (or almond paste). Fill the little paper ramequins, decorate with roses of almond paste around with little dots of green cream on top, and rings of maraschino cherries
Cook this with the app: pantry check, scaling, and the assistant.