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Vanilla Stars
From The art of German cooking and baking, 1922
Serves 20
Presented as published in 1922. 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
248Calories
8 gProtein
26 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein7.5 g
Carbohydrates26 g
Fiber2.1 g
Sugars23 g
Total Fat13 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium170 mg
Calcium60 mg
Iron1 mg
Magnesium59 mg
Phosphorus141 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline37 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 157. The excerpt below is the record exactly as published.
VANILLA STARS. 1 lb blanched, ground almonds 1 lb. of sugar 5 eggs 2 vanilla beans
Cook this with the app: pantry check, scaling, and the assistant.