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Almond Rings and Fingers
From Cooking for profit, 1886
Serves 10
These bake light and nearly hollow with a fine glazed surface.
Presented as published in 1886. 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
131Calories
5 gProtein
5 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein4.8 g
Carbohydrates4.9 g
Fiber2.8 g
Sugars1 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium166 mg
Calcium61 mg
Iron0.8 mg
Magnesium61 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate10 mcg
Choline12 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 127. The excerpt below is the record exactly as published.
Almond Rings and Fingers. Make the same as the preceding with 8 ounces of blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.