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Almond Filling
From Superior cook book, 1905
Serves 12
Mrs. Corv Busby.
Presented as published in 1905. 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
362Calories
8 gProtein
45 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein8.3 g
Carbohydrates45 g
Fiber4.9 g
Sugars35 g
Total Fat27 g
Saturated Fat1.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol22 mg
Sodium46 mg
Potassium285 mg
Calcium116 mg
Iron2.7 mg
Magnesium103 mg
Phosphorus186 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate22 mcg
Choline20 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 110. The excerpt below is the record exactly as published.
Almond Filling. Two cuj)s sugar, 1 cuj) boiling wafer, -f tables})oons sweet crt'ani, I lb. Ijlanched almonds, butter size of an egg
Cook this with the app: pantry check, scaling, and the assistant.