ALMOND SNAPS
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
4653Calories
111 gProtein
888 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories4653 kcal
Protein111 g
Carbohydrates888 g
Fiber12 g
Sugars340 g
Total Fat171 g
Saturated Fat7.4 g
Monounsaturated Fat39 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol637 mg
Sodium170 mg
Potassium1923 mg
Calcium493 mg
Iron44 mg
Magnesium489 mg
Phosphorus1525 mg
Zinc9.5 mg
Copper2.2 mg
Manganese7.6 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)6.6 mg
Riboflavin (B2)3.5 mg
Niacin (B3)50 mg
Folate1136 mcg
Choline294 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 28. The excerpt below is the record exactly as published.
ALMOND SNAPS. Chop up a quarter of pound of almonds, one and a half pound of flour, three-quarters of a pound of sugar, two eggs, one-quarter pound of butter
Cook this with the app: pantry check, scaling, and the assistant.