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Almond Puffs
From The art of German cooking and baking, 1922
Serves 6
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
411Calories
11 gProtein
49 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein11 g
Carbohydrates49 g
Fiber6.5 g
Sugars40 g
Total Fat21 g
Saturated Fat2.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium339 mg
Calcium138 mg
Iron2 mg
Magnesium108 mg
Phosphorus233 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C22 mg
Vitamin A41 mcg
Vitamin E10 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate31 mcg
Choline95 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 154. The excerpt below is the record exactly as published.
ALMOND PUFFS. 3 whites of eggs % lb. blanched almonds, cut In % lb. of sugar long strips 1 grated lemon rind 2 tsps. of corn starch
Cook this with the app: pantry check, scaling, and the assistant.