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Puffs, Almond
From Harper's cook book encyclopædia, 1902
Serves 6
Serve arranged in a pyramid with whipped cream.
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
163Calories
7 gProtein
9 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein6.6 g
Carbohydrates8.9 g
Fiber2.7 g
Sugars5.1 g
Total Fat12 g
Saturated Fat1.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium179 mg
Calcium67 mg
Iron1.1 mg
Magnesium59 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E5.6 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline60 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 71. The excerpt below is the record exactly as published.
Puffs, Almond. — Roll a sheet of puff paste very thin. Beat the whites of two eggs, add powdered sugar to make a stiffening, and mix in a cupful of blanched and chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.