vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Petit Fours
From The King's College Hospital book of cooking recipes, 1907
Serves 30
Presented as published in 1907. 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
280Calories
8 gProtein
37 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein7.9 g
Carbohydrates37 g
Fiber2.4 g
Sugars30 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.7 mg
Potassium164 mg
Calcium53 mg
Iron0.8 mg
Magnesium61 mg
Phosphorus126 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate9.5 mcg
Choline0.8 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 80. The excerpt below is the record exactly as published.
Petit Fours. iflbs. ground Almonds. 2jlbs. Sugar. 16 whites of Eggs. 40ZS. Cornflour. Vanilla to flavour
Cook this with the app: pantry check, scaling, and the assistant.