vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cream
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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
691Calories
27 gProtein
65 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein27 g
Carbohydrates65 g
Fiber4.7 g
Sugars58 g
Total Fat38 g
Saturated Fat1.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium280 mg
Calcium107 mg
Iron1.5 mg
Magnesium104 mg
Phosphorus186 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate19 mcg
Choline23 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.
ALMOND CREAM. Blanch a quarter of a pound of sweet almonds ; pound in a mortar ; add six ounces of white sugar and mix them well with the yolks of four eggs beaten light. Dissolve one ounce of Cox' gelatine in a quart of boiling milk
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