ALMOND CUPS
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
3950Calories
96 gProtein
437 gCarbs
226 gFat
Full nutrition (34 nutrients)
Calories3950 kcal
Protein96 g
Carbohydrates437 g
Fiber57 g
Sugars352 g
Total Fat226 g
Saturated Fat17 g
Monounsaturated Fat143 g
Polyunsaturated Fat56 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium3332 mg
Calcium1224 mg
Iron17 mg
Magnesium1225 mg
Phosphorus2182 mg
Zinc14 mg
Copper4.7 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E116 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.2 mg
Niacin (B3)16 mg
Folate200 mcg
Choline236 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 26. The excerpt below is the record exactly as published.
1 pound of sweet almonds with a little rose-water; stir in 3 weU-beaten eggs, 2 ounces of warm butter, a little grated lemon -peel, a tablespoonful of lemon-juice, and 3 ounces of sugar; mix well. Line some patty-pans with puflf-paste, put in the mixture, and bake in a quick oven. ALMOND CUPS Blanch and pound 1 pound of sweet al- monds, adding a little rose-water ; mix with three-quarters of a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.