Puff Paste with Almonds
From Lillian Massey school recipes, 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
345Calories
14 gProtein
31 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein14 g
Carbohydrates31 g
Fiber3.1 g
Sugars0.2 g
Total Fat20 g
Saturated Fat2.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol186 mg
Sodium91 mg
Potassium381 mg
Calcium108 mg
Iron2.5 mg
Magnesium87 mg
Phosphorus242 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 31. The excerpt below is the record exactly as published.
2 c. fruit sugar. White 1 egg. 1 oz. almonds
Cook this with the app: pantry check, scaling, and the assistant.