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Almond Pastry
From Miss Cameron's cookery book, 1898
Serves 6
Presented as published in 1898. 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
275Calories
5 gProtein
55 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein5.1 g
Carbohydrates55 g
Fiber1.2 g
Sugars38 g
Total Fat5.1 g
Saturated Fat0.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium96 mg
Calcium30 mg
Iron1.4 mg
Magnesium31 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate34 mcg
Choline4.9 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 58. The excerpt below is the record exactly as published.
Almond Pastry. Quarter lb. flour, \ lb. castor sugar, 2 oz. desiccated almonds, whites of 2 eggs, 2 tablespoonfuls orange flower water
Cook this with the app: pantry check, scaling, and the assistant.