Bachelor Buttons
From The universal cookery book, 1887
Should be slightly baked.
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
1320Calories
22 gProtein
259 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1320 kcal
Protein22 g
Carbohydrates259 g
Fiber0 g
Sugars150 g
Total Fat54 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol319 mg
Sodium87 mg
Potassium370 mg
Calcium71 mg
Iron9 mg
Magnesium53 mg
Phosphorus267 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.9 mg
Folate250 mcg
Choline147 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 77. The excerpt below is the record exactly as published.
Bachelor Buttons. These delicious little cakes are prepared by rub- bing two ounces of butter into five ounces of flour ; add five ounces of white sugar ; beat an egg with half the sugar, then put it to the other ingredients ; add almond flavoring according to taste
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