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Almond Bon-Bons
From The national course in home economics, 1917
Serves 6
As soon as the sugar commences to take on color, quickly take the pan from the fire and stir the almonds rapidly until the syrup has turned back to sugar.
Presented as published in 1917. 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
262Calories
5 gProtein
38 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories262 kcal
Protein4.6 g
Carbohydrates38 g
Fiber2.3 g
Sugars33 g
Total Fat11 g
Saturated Fat0.8 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium0.6 mg
Potassium157 mg
Calcium55 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 238. The excerpt below is the record exactly as published.
ALMOND BON-BONS. Grilled almonds make a delicious bon-bon. Blanch a cupful of almonds and dry them thoroughly. Boil one cupful of granulated sugar with one-quarter cupful of water
Cook this with the app: pantry check, scaling, and the assistant.