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Almond Frosting for Fruit Tart No. 1

Name: Almond Frosting for Fruit Tart No. 1
Yield: 8 servings
Ingredients: 6 whites of eggs; Scant % lb. blanched almonds; 1 ^, cups of sugar

From The art of German cooking and baking, 1922

Serves 8

Presented as published in 1922. 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

363Calories

11 gProtein

44 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories363 kcal

Protein11 g

Carbohydrates44 g

Fiber3.5 g

Sugars39 g

Total Fat18 g

Saturated Fat2.3 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol140 mg

Sodium54 mg

Potassium260 mg

Calcium98 mg

Iron1.7 mg

Magnesium81 mg

Phosphorus211 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E7.7 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.1 mg

Folate30 mcg

Choline125 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 152. The excerpt below is the record exactly as published.

ALMOND FROSTING FOR FRUIT TART No. 1. 6 whites of eggs Scant % lb. blanched almonds 1 ^, cups of sugar

Cook this with the app: pantry check, scaling, and the assistant.