Almond Drops

Name: Almond Drops
Ingredients: five ounces of sweet almonds; three ounces of bitter almonds; half a pound of sift^ flour; a pound of sugar; four yolks of eggs; a little sait

From La cuisine creole, 1885

Presented as published in 1885. 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

4176Calories

98 gProtein

678 gCarbs

137 gFat

Full nutrition (34 nutrients)

Calories4176 kcal

Protein98 g

Carbohydrates678 g

Fiber28 g

Sugars463 g

Total Fat137 g

Saturated Fat15 g

Monounsaturated Fat79 g

Polyunsaturated Fat32 g

Omega-30.1 g

Cholesterol744 mg

Sodium295 mg

Potassium2256 mg

Calcium770 mg

Iron25 mg

Magnesium698 mg

Phosphorus1732 mg

Zinc11 mg

Copper2.9 mg

Manganese6.7 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E60 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B121.8 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)4.5 mg

Niacin (B3)24 mg

Folate557 mcg

Choline706 mg

Caffeine0 mg

Water185 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 66. The excerpt below is the record exactly as published.

ALMOND DBOPS. Blanch and pound fiye ounces of sweet^ and three ounces of bitter almonds (or peach kernds), with a. little white of egg. Put half a pound of sift^ flour on your dough board, make a hole in the mîddle of the flour, in which put the almonds, with a pound of sugar, four yolks of eggs, and a little sait

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