Weisse Pfefferkuohen
From German cookery for the English kitchen, 1906
4 oz. grated sweet almonds and 15 bitter almonds may be substituted for the chopped candied peel and ground cloves.
Presented as published in 1906. 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
3523Calories
86 gProtein
739 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories3523 kcal
Protein86 g
Carbohydrates739 g
Fiber26 g
Sugars347 g
Total Fat39 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat6.7 g
Omega-30.4 g
Cholesterol934 mg
Sodium523 mg
Potassium1660 mg
Calcium697 mg
Iron37 mg
Magnesium298 mg
Phosphorus1078 mg
Zinc8 mg
Copper1.2 mg
Manganese34 mg
Vitamin D5.3 mcg
Vitamin C110 mg
Vitamin A416 mcg
Vitamin E7.3 mg
Vitamin K72 mcg
Vitamin B61.1 mg
Vitamin B122.4 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)3.4 mg
Niacin (B3)32 mg
Folate867 mcg
Choline766 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 92. The excerpt below is the record exactly as published.
Weisse Pfefferkuohen. 5 eggs. \ teaspoonful potash dissolved in 2 tablespoonsful milk. I lb. flour. 12 oz. sugar. 3 oz. candied peel. 10 ground cloves
Cook this with the app: pantry check, scaling, and the assistant.