vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Cream
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
694Calories
26 gProtein
80 gCarbs
27 gFat
Full nutrition (35 nutrients)
Calories694 kcal
Protein26 g
Carbohydrates80 g
Fiber1.6 g
Sugars68 g
Total Fat27 g
Saturated Fat7.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol573 mg
Sodium264 mg
Potassium492 mg
Calcium289 mg
Iron3.2 mg
Magnesium74 mg
Phosphorus504 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E5.9 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline472 mg
Caffeine0 mg
Alcohol4.6 g
Water236 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 510. The excerpt below is the record exactly as published.
Almond Cream. Four tablespoons almond paste, one heaping tablespoon cornstarch dissolved in half cup milk, yolks of three eggs, four tablespoons sugar, one tablespoon brandy
Cook this with the app: pantry check, scaling, and the assistant.