vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Wafers
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
368Calories
13 gProtein
32 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein13 g
Carbohydrates32 g
Fiber5.2 g
Sugars21 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol124 mg
Sodium48 mg
Potassium337 mg
Calcium125 mg
Iron2.3 mg
Magnesium111 mg
Phosphorus257 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A53 mcg
Vitamin E10 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate41 mcg
Choline118 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 214. The excerpt below is the record exactly as published.
Almond Wafers. Pound eight ounces of blanched Jordan almonds very fine, with two yolks of eggs; put to this a quarter of a pound of sugar, one lemon-peel, and half a nutmeg grated ; add two whole eggs and one ounce of flour
Cook this with the app: pantry check, scaling, and the assistant.