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Vanilla Crisps
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 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
369Calories
7 gProtein
83 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein6.9 g
Carbohydrates83 g
Fiber0.1 g
Sugars23 g
Total Fat7.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol24 mg
Sodium6.2 mg
Potassium88 mg
Calcium15 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate98 mcg
Choline5.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 47. The excerpt below is the record exactly as published.
VANILLA CRISPS, i^ lb. sugar % lb. butter ^ oz. ammonia 1 pt. eggs 4 lbs. flour i lb. cornstarch vanilla flavor, milk to mix. Mix same as for cookies. Roll into a very thin sheet, cut with oval cutter, wash and turn on almonds; put on pans and bake in a medium heat. 334— ROCK CAKES. 2 lbs. sugar 1% lb. butter 7 eggs i pt. milk I oz. ammonia
Cook this with the app: pantry check, scaling, and the assistant.