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Mandoletti
From The encyclopaedia of practical cookery, 1892
Serves 1
These are delicious Italian sweet-cakes made principally of almonds.
Presented as published in 1892. 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
993Calories
25 gProtein
140 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories993 kcal
Protein25 g
Carbohydrates140 g
Fiber6.5 g
Sugars128 g
Total Fat39 g
Saturated Fat5.3 g
Monounsaturated Fat21 g
Polyunsaturated Fat8.3 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium573 mg
Calcium205 mg
Iron4 mg
Magnesium160 mg
Phosphorus485 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D2 mcg
Vitamin C6.6 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate48 mcg
Choline295 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 452. The excerpt below is the record exactly as published.
MANDOLETTI. — These delicious Italian sweet- cakes are so called from their being made principally of almonds (Mandola). They are made as follows : Blanch and cut into thin slices 3i>z. of hazel-nuts and 2oz. of almonds; beat the whites of two eggs to a stiff froth, and mix with them 4lh. of caster sugar, the grated peel of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.