vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Sugar-Leaf Jumbles a la Mabel
From The Swedish, French, American cook book, 1918
Serves 4
Serve for afternoon tea. Also as garnishing for desserts.
Presented as published in 1918. 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
59Calories
2 gProtein
9 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories59 kcal
Protein2 g
Carbohydrates9.4 g
Fiber0 g
Sugars6.3 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium23 mg
Calcium7.8 mg
Iron0.4 mg
Magnesium2.6 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline37 mg
Caffeine0 mg
Alcohol0.4 g
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 599. The excerpt below is the record exactly as published.
Almond Sugar-Leaf Jumbles a la Mabel Gimblettes sucrees, aux Amandes, a la Mabel One egg, two tablespoons sugar, one teaspoon brandy, a small pinch of salt, two heaping tablespoons flour, a pinch of Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.