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Almond Delight
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
398Calories
12 gProtein
17 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein12 g
Carbohydrates17 g
Fiber4.7 g
Sugars8.4 g
Total Fat33 g
Saturated Fat9.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol40 mg
Sodium8.5 mg
Potassium315 mg
Calcium126 mg
Iron1.4 mg
Magnesium104 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.7 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 94. The excerpt below is the record exactly as published.
ALMOND DELIGHT. Mrs. W. S. Holliday. Chop very fine one-half pound of blanched almonds. Beat the whites of four eggs very stiff, add four table- spoons of powdered sugar and then the almonds. Stir lightly, pour into a buttered cake tin, bake in a mod- erate oven until a golden brown. Whip half a pint of cream, sweeten with two teaspoons of sugar, add a teaspoon of flavoring
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