Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
613
Calories
13g
Protein
13g
Fat
108g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quarter pound sweet almonds
- one pound of sugar
- one pound of flour
- a pound of butter
- one ounce of bit- ter almonds
- three quarters of a pound of butter
Directions
1
Take one quarter pound sweet almonds and one ounce of bit- ter almonds (or peach kernels), blanch and pound them one at a time, pouring on them occasionally a few drops of rose-water. Grate almonds on a small nutmeg grater, which is much less trouble than pounding them. Use three quarters of a pound of butter, one pound of sugar, one pound of flour, the whites of seventeen eggs ; mix the butter, sugar and almonds first, then add flour and eggs, little at a time. — Mrs. Wash. Fithian.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive