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Talli Kadaif (Puff Paste)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
442Calories
8 gProtein
58 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein8.3 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.7 g
Cholesterol48 mg
Sodium2 mg
Potassium104 mg
Calcium15 mg
Iron4.2 mg
Magnesium20 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline4.2 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 262. The excerpt below is the record exactly as published.
Talli Kadaif. (Puff Paste.) Sift one pound of flour, mixed up with a little salt and sugar into a basin, and mix in four ounces of melted butter or oil, and a small quantity of water
Cook this with the app: pantry check, scaling, and the assistant.