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Almond Icing
From The white ribbon cook book, 1894
Serves 20
Presented as published in 1894. 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
612Calories
10 gProtein
100 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein9.6 g
Carbohydrates100 g
Fiber5.7 g
Sugars93 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol0 mg
Sodium2.1 mg
Potassium335 mg
Calcium124 mg
Iron1.7 mg
Magnesium123 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline24 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 76. The excerpt below is the record exactly as published.
Almond Icin^ — Put in a brass or copper pan 4 lbs. moist sugar, with 1 pint of water. Boil 8 minutes, draw off the fire, and mix 2 lbs. ground sweet almonds
Cook this with the app: pantry check, scaling, and the assistant.