Biarritz

Name: Biarritz
Ingredients: |lb. of almonds; 41b. fine sugar; a few whites of eggs; with a fine salpicon of crystallised fruit inside

From The new practical cookery guide, 1913

Presented as published in 1913. 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

9825Calories

98 gProtein

1898 gCarbs

238 gFat

Full nutrition (23 nutrients)

Calories9825 kcal

Protein98 g

Carbohydrates1898 g

Fiber49 g

Sugars1811 g

Total Fat238 g

Saturated Fat17 g

Monounsaturated Fat142 g

Polyunsaturated Fat51 g

Sodium18 mg

Potassium3361 mg

Calcium1170 mg

Iron18 mg

Magnesium1176 mg

Phosphorus2282 mg

Zinc13 mg

Copper4.3 mg

Manganese9.8 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Thiamin (B1)0.7 mg

Niacin (B3)17 mg

Water20 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 181. The excerpt below is the record exactly as published.

Biarritz — |lb. of almonds, 41b. fine sugar pounded with a few whites of eggs to make a stiff paste, formed into large olive shape, with a fine salpicon of crystallised fruit inside

Cook this with the app: pantry check, scaling, and the assistant.