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Wafers, Almond
From Cassell's dictionary of cookery, 1892
Serves 4
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
215Calories
10 gProtein
24 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein9.5 g
Carbohydrates24 g
Fiber3.5 g
Sugars13 g
Total Fat10 g
Saturated Fat1.4 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol93 mg
Sodium39 mg
Potassium209 mg
Calcium56 mg
Iron1.5 mg
Magnesium47 mg
Phosphorus166 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E3.9 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate177 mcg
Choline83 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2234. The excerpt below is the record exactly as published.
Wafers, Almond. — Mix thoroughly equal quantities of dry flom- and sifted sugar. "With everj'- four table-spoonfuls of this mixture that it is intended to use work in two well-beaten eggs, two oimces and a half of chopped ahnonds or pistachio nuts, a small quantity of fresh yeast, and as much cream as will make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.