vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Bars
From The Toronto Cook Book, 1915
Serves 16
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
380Calories
6 gProtein
62 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein6.1 g
Carbohydrates62 g
Fiber3.5 g
Sugars56 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium283 mg
Calcium124 mg
Iron1.5 mg
Magnesium82 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline16 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 38. The excerpt below is the record exactly as published.
Almond Bars Take two pounds of light brown sugar and half cup of water, add a pinch of cream of tartar, and when the brandy begins to boil drop in slowly, stirring meanwhile, one pound of blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.