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Almond Pastry
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: eight or nine minutes.
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
255Calories
7 gProtein
36 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein7.2 g
Carbohydrates36 g
Fiber1.5 g
Sugars19 g
Total Fat9.2 g
Saturated Fat1.1 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium153 mg
Calcium49 mg
Iron1.9 mg
Magnesium44 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate38 mcg
Choline49 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 129. The excerpt below is the record exactly as published.
Almond^ Pastry.— Blanch and pound to a paste three ounces of almonds and a little rose-water. Add to them gradually four ounces of loaf sugar and an equal weight of fine flour. Stii' in the well- whisked whites of two egg
Cook this with the app: pantry check, scaling, and the assistant.