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Almond Chocolate Drops
From Cassell's dictionary of cookery, 1892
Serves 6
Time to prepare: about one hour.
Presented as published in 1892. 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
201Calories
3 gProtein
31 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein2.7 g
Carbohydrates31 g
Fiber1.6 g
Sugars27 g
Total Fat8.6 g
Saturated Fat1.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol4.2 mg
Sodium66 mg
Potassium121 mg
Calcium31 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E3.2 mg
Vitamin K5.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate7.4 mcg
Choline9.1 mg
Caffeine1.1 mg
Water4.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 124. The excerpt below is the record exactly as published.
Almond Chocolate Drops. — Put a metal mortar in a hot oven till it is well heated, throw into it a quarter of a pound of cake chocolate, broken into small pieces ; pound it to a paste, then mix with it a quarter of a pound of finely-sifted sugar. Blanch, slice, and dry in a cool oven; two ounces of sweet almonds
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