Almond Balls
From Council cook book, 1908
Presented as published in 1908. 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
441Calories
16 gProtein
21 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein16 g
Carbohydrates21 g
Fiber8.9 g
Sugars2.5 g
Total Fat34 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Cholesterol0 mg
Sodium2 mg
Potassium554 mg
Calcium170 mg
Iron2.7 mg
Magnesium154 mg
Phosphorus301 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Council cook book (1908), page 7. The excerpt below is the record exactly as published.
Almond Balls. One-eighth pound almonds chopped fine. Yolk of one egg, well beaten. Add almonds to egg, pinch of salt, little grated rind of lemon
Cook this with the app: pantry check, scaling, and the assistant.