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Almond Cream
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
588Calories
9 gProtein
25 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein8.5 g
Carbohydrates25 g
Fiber1.8 g
Sugars18 g
Total Fat51 g
Saturated Fat25 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol214 mg
Sodium60 mg
Potassium252 mg
Calcium124 mg
Iron1 mg
Magnesium48 mg
Phosphorus184 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E3.9 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate18 mcg
Choline81 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 101. The excerpt below is the record exactly as published.
Almond Cream. Four ounces of sweet almonds, one quart of cream, five ounces of sugar, four whites of eggs, and almond flavour
Cook this with the app: pantry check, scaling, and the assistant.