Almendral—Spanish

Name: Almendral—Spanish
Ingredients: a small onion; two stalks of celery; a cup of blanched almonds; a quart of chicken broth; the beaten yolk of an egg

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1211Calories

56 gProtein

78 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories1211 kcal

Protein56 g

Carbohydrates78 g

Fiber19 g

Sugars27 g

Total Fat80 g

Saturated Fat8 g

Monounsaturated Fat46 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol28 mg

Sodium1438 mg

Potassium2361 mg

Calcium444 mg

Iron7 mg

Magnesium407 mg

Phosphorus931 mg

Zinc5.6 mg

Copper1.9 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A9.5 mcg

Vitamin E34 mg

Vitamin K2.5 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.4 mg

Niacin (B3)20 mg

Folate132 mcg

Choline163 mg

Caffeine0 mg

Water1097 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 7. The excerpt below is the record exactly as published.

LMENDRAL— SPANISH Mince a small onion and two stalks of celery fine ; add a cup of blanched almonds, chopped; cover with cold water and cook slowly until soft, then rub through a sieve. Stir the puree into a quart of chicken broth, or hot milk, and pour it slowly over the beaten yolk of an egg

Cook this with the app: pantry check, scaling, and the assistant.