Pastry Twists (Roscoqs de feringas)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
1803Calories
65 gProtein
94 gCarbs
131 gFat
Full nutrition (33 nutrients)
Calories1803 kcal
Protein65 g
Carbohydrates94 g
Fiber30 g
Sugars38 g
Total Fat131 g
Saturated Fat9.7 g
Monounsaturated Fat80 g
Polyunsaturated Fat29 g
Cholesterol0 mg
Sodium1.5 mg
Potassium1902 mg
Calcium674 mg
Iron9.7 mg
Magnesium662 mg
Phosphorus1287 mg
Zinc7.4 mg
Copper2.3 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.7 mg
Folate2.3 mcg
Choline1.5 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 82. The excerpt below is the record exactly as published.
PASTRY TWISTS (Roscoqs de feringas) 2 cups almonds 3 tablespoons grated lemon rind 3 tablespoons granulated sugar 3 egg whites
Cook this with the app: pantry check, scaling, and the assistant.