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Almond Spice Biscuits
From Cassell's dictionary of cookery, 1892
Serves 24
Time to bake, about an hour.
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
509Calories
12 gProtein
76 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein12 g
Carbohydrates76 g
Fiber5 g
Sugars39 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium334 mg
Calcium111 mg
Iron3.6 mg
Magnesium114 mg
Phosphorus225 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E9.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Folate78 mcg
Choline20 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 24 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 Spice Biscuits. — Put two pounds of loaf sugar into a saucepan with sufficient water to dissolve it. Have ready two pounds of flour, mixed with two pounds of sweet almonds blanched and pounded, a whole nutmeg grated, the rind of a lemon finely chopped, a tea-spoonful of ground ginger
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