ALMOND CORNETS
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
2278Calories
45 gProtein
357 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories2278 kcal
Protein45 g
Carbohydrates357 g
Fiber21 g
Sugars262 g
Total Fat87 g
Saturated Fat6.5 g
Monounsaturated Fat54 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol0 mg
Sodium6 mg
Potassium1368 mg
Calcium476 mg
Iron11 mg
Magnesium483 mg
Phosphorus910 mg
Zinc5.9 mg
Copper1.9 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E44 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)12 mg
Folate211 mcg
Choline89 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 29. The excerpt below is the record exactly as published.
ALMOND CORNETS. Six ounces of blanched almonds, macerate with nine ounces of sugar, sift and add three ounces of flour; add sufficient white of eggs to make a thin batter
Cook this with the app: pantry check, scaling, and the assistant.