Baclavay
From The gourmet's guide to Europe, 1903
Originally introduced from Turkey.
Presented as published in 1903. 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
1946Calories
27 gProtein
311 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories1946 kcal
Protein27 g
Carbohydrates311 g
Fiber14 g
Sugars178 g
Total Fat65 g
Saturated Fat4.8 g
Monounsaturated Fat40 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium0 mg
Potassium960 mg
Calcium351 mg
Iron4.9 mg
Magnesium333 mg
Phosphorus643 mg
Zinc4.5 mg
Copper1.2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)4.9 mg
Folate0 mcg
Choline0.7 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 188. The excerpt below is the record exactly as published.
Baclavay a cake of almonds served with strop of roses
Cook this with the app: pantry check, scaling, and the assistant.