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Almond Puffs
From Cassell's dictionary of cookery, 1892
Serves 4
Serve one for each person.
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
476Calories
6 gProtein
15 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein6 g
Carbohydrates15 g
Fiber1.8 g
Sugars6.9 g
Total Fat44 g
Saturated Fat22 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol195 mg
Sodium16 mg
Potassium175 mg
Calcium86 mg
Iron1 mg
Magnesium43 mg
Phosphorus139 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E3.8 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline77 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 130. The excerpt below is the record exactly as published.
Almond Puflfs. — Blanch and pound two ounces of sweet almonds with a little water. Add two table-spoonfuls of finely-sifted sugar, two ounces of clarified butter, two table-spoon- fuls of flour. When these are thoroughly mixed, add the beaten yolks of two eggs, and a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.