vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Gaufres
From Handbook of practical cookery, 1886
Serves 4
These make a pretty dish when filled with whipped cream.
Presented as published in 1886. 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
288Calories
7 gProtein
32 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein6.9 g
Carbohydrates32 g
Fiber3.1 g
Sugars21 g
Total Fat15 g
Saturated Fat1.1 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.2 g
Cholesterol0 mg
Sodium0.6 mg
Potassium219 mg
Calcium74 mg
Iron1.5 mg
Magnesium75 mg
Phosphorus150 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water2.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 144. The excerpt below is the record exactly as published.
lmond G-aufres. — One ounce flour, three ounces pow- dered sugar, four ounces almonds, two eggs, one half tea- spoonful essence of vairll
Cook this with the app: pantry check, scaling, and the assistant.