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Almond Heaps
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
301Calories
8 gProtein
35 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein8.4 g
Carbohydrates35 g
Fiber3.6 g
Sugars30 g
Total Fat16 g
Saturated Fat1.7 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol70 mg
Sodium27 mg
Potassium235 mg
Calcium89 mg
Iron1.4 mg
Magnesium79 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E7.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate21 mcg
Choline70 mg
Caffeine0 mg
Water16 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 153. The excerpt below is the record exactly as published.
ALMOND HEAPS. % lb. of sugar Vz lb. unblanched almonds, cut 3 whites of eggs , into Ibing strips Vi tsp. of cinnamon % tsp. of corn starch Preparation: Stir the beaten whites of eggs with sugar % hour, add almonds, cinnamon and corn starch. Rinse the cake pans with water, put little heaps of the batter on and bake 20 minutes in a medium oven. No. e— ALMOND MACAROONS. % lb. of su&ar % lb. blanched, ground almonds 3 whites of eggs 1 tsp. of corn starch Preparation: The beaten Whites of eggs and sugar are stirred % hour, then the almonds and corn starch are added. The cake tins are rinsed with cold water; put little heaps of the mixture on and bake in a medium oven to a golden yellow. No. 7— CHOCOLATE MACAROONS WITH ALMONDS. % lb. unblanched almonds, cut
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