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Almond Filling
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 15
Can be used as a filling for pastries.
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
604Calories
9 gProtein
78 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein8.6 g
Carbohydrates78 g
Fiber2.3 g
Sugars60 g
Total Fat30 g
Saturated Fat4.1 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol72 mg
Sodium130 mg
Potassium190 mg
Calcium55 mg
Iron1.3 mg
Magnesium52 mg
Phosphorus176 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A37 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline49 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 194. The excerpt below is the record exactly as published.
Almond Filling — Nut Filling No. 1: 1 pound roasted filberts, or gTonnd walnuts; 2 pounds sugar; 1 pound cake crumbs; 1 teaspoonful cinnamon; 5 eggs, and sufficient water to make a soft spreading paste
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