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Almond Cream
From Buckeye cookery, 1892
Serves 2
Recipe attributed to Mrs. Paris Gibson, Minneapolis, Minn.
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
618Calories
42 gProtein
40 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein42 g
Carbohydrates40 g
Fiber0 g
Sugars26 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1209 mg
Sodium463 mg
Potassium869 mg
Calcium185 mg
Iron6.5 mg
Magnesium43 mg
Phosphorus657 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A520 mcg
Vitamin E3.4 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.1 mg
Folate173 mcg
Choline956 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 43. The excerpt below is the record exactly as published.
ALMOND CREAM Ouee On beaten whites of ten eggs, sift one and a half goblets alge i, ized sugar, and a goblet flour through which has been stirred a — _ heaping tea-spoon cream tartar ;*stir very gently and do not heat it; ’ _ bake in jelly-pans. For cream, take a half pint sweet cream, yolks. of three eggs, table-spoon pulverized sugar, tea-spoon corn starch
Cook this with the app: pantry check, scaling, and the assistant.