Almond Cream

Name: Almond Cream
Ingredients: one cup of boiling water; two teaspoonfuls of flour; four rounded tablespoonfuls of Almond Butter; one and one-fourth cups of distilled water; one-fourth teaspoonful of salt

From Healthful cookery, 1904

Presented as published in 1904. 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

599Calories

17 gProtein

55 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories599 kcal

Protein17 g

Carbohydrates55 g

Fiber8.7 g

Sugars0.2 g

Total Fat34 g

Saturated Fat2.8 g

Monounsaturated Fat22 g

Polyunsaturated Fat8.4 g

Cholesterol0 mg

Sodium1121 mg

Potassium538 mg

Calcium318 mg

Iron19 mg

Magnesium184 mg

Phosphorus357 mg

Zinc2.2 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E10 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.8 mg

Folate99 mcg

Choline6.2 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 57. The excerpt below is the record exactly as published.

Almond Cream. — Thicken one cup of boiling water with two teaspoonfuls of flour. Stir into this four rounded tablespoonfuls of Almond Butter. Add one and one-fourth cups of distilled water and one-fourth teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.