vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Wafer Biscuits, Almond
From Cassell's dictionary of cookery, 1892
Serves 8
Roll while warm for best texture.
Presented as published in 1892. 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
177Calories
5 gProtein
15 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein5.3 g
Carbohydrates15 g
Fiber2.5 g
Sugars11 g
Total Fat11 g
Saturated Fat1 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol23 mg
Sodium9.2 mg
Potassium165 mg
Calcium60 mg
Iron0.9 mg
Magnesium57 mg
Phosphorus116 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E3.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate9.2 mcg
Choline26 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2233. The excerpt below is the record exactly as published.
Wafer Biscuits, Almond.— Blanch, peel, and pound till smooth four ounces of .Jordan almonds. IMix with them two ounces of powdered and sifted sugar, and moisten the mixture with the white of an egg. Heat an untinned baking-sheet, and rub it over with pure white wax. Let it get cold, then place on it, four inches apart from each other, portions of the paste the size of a penny-piece. Flatten these with a knife till they almost touch one another and are about the size of the top of a tumbler. Blanch and chop two ounces of almonds, and mix them with an ounce of sugar
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