vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Cream
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
829Calories
28 gProtein
53 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories829 kcal
Protein28 g
Carbohydrates53 g
Fiber23 g
Sugars12 g
Total Fat66 g
Saturated Fat9.5 g
Monounsaturated Fat38 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol26 mg
Sodium12 mg
Potassium1269 mg
Calcium398 mg
Iron6 mg
Magnesium332 mg
Phosphorus608 mg
Zinc3.8 mg
Copper1.3 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E29 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.4 mg
Folate83 mcg
Choline74 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 127. The excerpt below is the record exactly as published.
Almond Cream-—lIngredients—4 oz. swee. almonds, a few bitter almonds, a quart of cream, juice of 3 lemons (sweetened), a little orange flower water
Cook this with the app: pantry check, scaling, and the assistant.