Almond Bread
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Cut into shapes when cold and decorate as desired.
Presented as published in 1890. 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
2172Calories
61 gProtein
305 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories2172 kcal
Protein61 g
Carbohydrates305 g
Fiber16 g
Sugars261 g
Total Fat88 g
Saturated Fat12 g
Monounsaturated Fat49 g
Polyunsaturated Fat20 g
Omega-30.1 g
Cholesterol904 mg
Sodium349 mg
Potassium1314 mg
Calcium487 mg
Iron11 mg
Magnesium382 mg
Phosphorus1125 mg
Zinc7.3 mg
Copper1.6 mg
Manganese3.1 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A389 mcg
Vitamin E35 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)6.7 mg
Folate216 mcg
Choline781 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 17. The excerpt below is the record exactly as published.
ALMOND BREAD. As directed for Almond Cakes — pound in a mortar, as fine as you can, a quarter of a pound of sweet, and half an ounce of bitter, almonds : break an egg into a cup, and add half of it to the almonds in the mortar; then grind again, till the almonds are perfectly fine; should they appear to be getting oily while vou are grinding MADE EASY. 37 them, add a little more egg. Rub half the peel ot a lemon upon nine ounces of loaf sugar, till all the yel- ,ow skin is grated off, crush your sugar to powder, and mix it among the almonds; then mix in as many yolks of eggs as will make it into a softish batter; then put Ui one ounce of dour
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