vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Wafers
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
52Calories
3 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein3.2 g
Carbohydrates4.3 g
Fiber0 g
Sugars4.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium2461 mg
Potassium35 mg
Calcium16 mg
Iron0.5 mg
Magnesium3.1 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 61. The excerpt below is the record exactly as published.
ALMOND WAFERS Mrs. Henry C. BiicTcner 1 tablespoonful of powdered sugar, ^ saltspoonful of salt. Stir well together. Beat white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.