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Almond Diamonds
From Cassell's dictionary of cookery, 1892
Serves 12
Sufficient for about two dozen diamonds.
Presented as published in 1892. 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
139Calories
3 gProtein
17 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein3.5 g
Carbohydrates17 g
Fiber1.8 g
Sugars15 g
Total Fat7.1 g
Saturated Fat0.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium104 mg
Calcium38 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate6.2 mcg
Choline7.4 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 126. The excerpt below is the record exactly as published.
Almond Diamonds. — Blanch and pound six ounces of sweet almonds ; add six ounces of finely-sifted sugar, and mix them to a stiff paste with some white of egg
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