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Almond Cream

Name: Almond Cream
Yield: 6 servings
Ingredients: six ounces of ground almonds; a few pieces of sugar; a dessertspoonful of cornflour; a pint of milk, or, preferably, use a pint of cream; the yolks of three eggs

From The household gas cookery book, 1900

Serves 6

Presented as published in 1900. 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

492Calories

12 gProtein

8 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein12 g

Carbohydrates8.2 g

Fiber2.7 g

Sugars0.1 g

Total Fat46 g

Saturated Fat17 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol177 mg

Sodium53 mg

Potassium304 mg

Calcium130 mg

Iron1.4 mg

Magnesium79 mg

Phosphorus242 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate23 mcg

Choline74 mg

Caffeine0 mg

Water68 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 91. The excerpt below is the record exactly as published.

Almond Cream. — Take six ounces of ground almonds. Add a few pieces of sugar, after rubbing them with the rind of a lempn. Mix a dessertspoonful of cornflour with a pint of milk, or, preferably, use a pint of cream ; break in the yolks of three eggs

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