vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Cookies
From The Cook County cook book, 1912
Serves 20
Frosting: Beat egg whites, add powdered sugar and vanilla. Recipe by Mrs. Schmalzried, Maywood, 111.
Presented as published in 1912. 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
141Calories
5 gProtein
16 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein4.6 g
Carbohydrates16 g
Fiber1.2 g
Sugars13 g
Total Fat6.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium100 mg
Calcium35 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline37 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 380. The excerpt below is the record exactly as published.
ALMOND COOKIES (German— very good). Beat the whites of 5 eggs to a stiff froth, add 2 cups of powdered sugar and beat together for ^ hr. Then add 14 lb. of ground almonds, juice of 1 lemon and J^ saltspoon powdered ammonia.
Cook this with the app: pantry check, scaling, and the assistant.