Alma
From The new practical cookery guide, 1913
Presented as published in 1913. 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
364Calories
4 gProtein
68 gCarbs
10 gFat
Full nutrition (31 nutrients)
Calories364 kcal
Protein4 g
Carbohydrates68 g
Fiber20 g
Sugars22 g
Total Fat10 g
Saturated Fat0.9 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium24 mg
Potassium466 mg
Calcium307 mg
Iron1.9 mg
Magnesium59 mg
Phosphorus78 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin C245 mg
Vitamin A38 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate56 mcg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 160. The excerpt below is the record exactly as published.
Alma — Cooked with port wine flavoured with orange rind ; when cold, masked with praline and decorated with Chantilly cream
Cook this with the app: pantry check, scaling, and the assistant.