Almond Pastry

Name: Almond Pastry
Ingredients: Four ounces of sweet Almonds; Two bitter Almonds; Four ounces of Flour; Four ounces of castor Sugar; The whites of three Eggs; A quarter of a teaspoonful of Baking-powder

From The Apsley cookery book, 1905

Keep in a closed tin in a dry place.

Presented as published in 1905. 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

2051Calories

67 gProtein

238 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories2051 kcal

Protein67 g

Carbohydrates238 g

Fiber21 g

Sugars121 g

Total Fat101 g

Saturated Fat11 g

Monounsaturated Fat59 g

Polyunsaturated Fat24 g

Omega-30.1 g

Cholesterol558 mg

Sodium218 mg

Potassium1610 mg

Calcium564 mg

Iron15 mg

Magnesium508 mg

Phosphorus1238 mg

Zinc8.1 mg

Copper2 mg

Manganese4.6 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E45 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.1 mg

Niacin (B3)14 mg

Folate327 mcg

Choline530 mg

Caffeine0 mg

Water133 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 75. The excerpt below is the record exactly as published.

Almond Pastry. Ingredients. Four ounces of sweet Almonds. Two bitter Almonds. Four ounces of Flour. Four ounces of castor Sugar. The whites of three Eggs. A quarter of a teaspoonful of Baking-powder

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