Almond Iceing, or Almond Paste

Name: Almond Iceing, or Almond Paste
Ingredients: One pound of sweet almonds; a pound of loaf sugar; three quarters of a pound of loaf sugar

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

Presented as published in 1890. 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

5682Calories

96 gProtein

889 gCarbs

229 gFat

Full nutrition (34 nutrients)

Calories5682 kcal

Protein96 g

Carbohydrates889 g

Fiber57 g

Sugars812 g

Total Fat229 g

Saturated Fat17 g

Monounsaturated Fat143 g

Polyunsaturated Fat56 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium3341 mg

Calcium1228 mg

Iron17 mg

Magnesium1227 mg

Phosphorus2182 mg

Zinc14 mg

Copper4.7 mg

Manganese9.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E116 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)5.2 mg

Niacin (B3)16 mg

Folate200 mcg

Choline236 mg

Caffeine0 mg

Water20 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 19. The excerpt below is the record exactly as published.

ALMOND ICEING, OR ALMOND PASTE. One pound of sweet almonds, a pound of loaf sugar: or, one pound of sweet almonds, and three quarters of a pound of loaf sugar

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