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Almond Dough for Flowers
From The Swedish, French, American cook book, 1918
Serves 4
If leaves, color with green coloring.
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
160Calories
3 gProtein
22 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein2.6 g
Carbohydrates22 g
Fiber1.4 g
Sugars17 g
Total Fat7.9 g
Saturated Fat0.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium115 mg
Calcium50 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline9.4 mg
Caffeine0 mg
Water27 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 632. The excerpt below is the record exactly as published.
Almond Dough for Flowers Quarter pound almond paste and two tablespoons confectionery sugar, work until smooth; add a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.