vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Gauffres
From Cassell's dictionary of cookery, 1892
Serves 4
Great care must be taken not to break them.
Presented as published in 1892. 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
231Calories
10 gProtein
15 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein9.7 g
Carbohydrates15 g
Fiber6.2 g
Sugars5.5 g
Total Fat17 g
Saturated Fat1.9 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium285 mg
Calcium124 mg
Iron1.8 mg
Magnesium84 mg
Phosphorus191 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C32 mg
Vitamin A41 mcg
Vitamin E7.6 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline90 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 127. The excerpt below is the record exactly as published.
Almond Gauffres. — ^lix a table-spoonful of fine flour with a little sugar, the rind of a lemon chopped small, and two eggs. When thoroughly mixed, add to them foiu- ounces of blanched and finely - sliced sweet almonds
Cook this with the app: pantry check, scaling, and the assistant.