Croissants
From Bread, cakes, and biscuits, 1902
These croissants are known in Austria as Kipfel, differentiated by seasonings like salt, aniseeds, and carraway seeds.
Presented as published in 1902. 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
1811Calories
54 gProtein
378 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1811 kcal
Protein54 g
Carbohydrates378 g
Fiber1.2 g
Sugars0.9 g
Total Fat33 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol92 mg
Sodium1704 mg
Potassium683 mg
Calcium970 mg
Iron29 mg
Magnesium135 mg
Phosphorus859 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)33 mg
Folate778 mcg
Choline42 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.
croissants are known in Austria as Kipfel, of which there are various kinds, chiefly differentiated by their seasonings, such as rough salt, aniseeds, carraway seeds, &c. e 2 52 BREAD, CAKES, AND BISCUITS. Croissants. — Sift together lib. of fine flour, £oz. good baking powder, and a couple of saltspoonfuls of salt, then rub into this loz. of fresh butter. Work this all well together, moistening it first with a well-beaten egg, and then with sufficient milk to form a firm dough
Cook this with the app: pantry check, scaling, and the assistant.