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Almond Filling
From The Twin-city housewife, 1920
Serves 10
Presented as published in 1920. 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
297Calories
5 gProtein
45 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein4.9 g
Carbohydrates45 g
Fiber2.4 g
Sugars40 g
Total Fat12 g
Saturated Fat0.9 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.5 g
Cholesterol0 mg
Sodium0.8 mg
Potassium167 mg
Calcium58 mg
Iron0.9 mg
Magnesium59 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 65. The excerpt below is the record exactly as published.
Almond Filling Boil two cups sugar and one-half cup water until it will thread from a spoon and pour over the well-beaten whites of three eggs. Beat until cold and add one-half pound almonds
Cook this with the app: pantry check, scaling, and the assistant.