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Almond Cream
From The Twin-city housewife, 1920
Serves 3
Presented as published in 1920. 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
474Calories
20 gProtein
26 gCarbs
40 gFat
Full nutrition (32 nutrients)
Calories474 kcal
Protein20 g
Carbohydrates26 g
Fiber4.6 g
Sugars16 g
Total Fat40 g
Saturated Fat7.7 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol60 mg
Sodium124 mg
Potassium806 mg
Calcium510 mg
Iron1.8 mg
Magnesium150 mg
Phosphorus548 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D3.1 mcg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate5.6 mcg
Choline58 mg
Water290 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 44. The excerpt below is the record exactly as published.
Almond Cream Make a rich sauce of one quart of milk, yolks of three eggs, four heaping teaspoons flour and two of butter. Sweeten and flavor to taste. When cold add one cup finely chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.