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Almond Filling
From The household cook book, 1902
Serves 10
Can also be mixed into whipped cream or icing.
Presented as published in 1902. 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
370Calories
10 gProtein
30 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories370 kcal
Protein9.9 g
Carbohydrates30 g
Fiber5.2 g
Sugars15 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.1 g
Cholesterol0 mg
Sodium9.8 mg
Potassium357 mg
Calcium121 mg
Iron1.8 mg
Magnesium118 mg
Phosphorus234 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate3.3 mcg
Choline3.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 276. The excerpt below is the record exactly as published.
ALMOND FILLING — Use 1 cup thick sour jam, 1 teaspoon vanilla, 1 lb. almonds, blanched and chopped fine, and sugar to taste or make sweet
Cook this with the app: pantry check, scaling, and the assistant.