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Almond Milk
From The century cook book, 1894
Serves 1
Almond milk is served with an equal quantity of water.
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
629Calories
15 gProtein
72 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein15 g
Carbohydrates72 g
Fiber8.9 g
Sugars60 g
Total Fat36 g
Saturated Fat2.7 g
Monounsaturated Fat22 g
Polyunsaturated Fat8.7 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium521 mg
Calcium206 mg
Iron2.7 mg
Magnesium196 mg
Phosphorus341 mg
Zinc2.3 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate31 mcg
Choline37 mg
Caffeine0 mg
Water491 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 102. The excerpt below is the record exactly as published.
Almond Milk. Needed: Two ounces of sweet al- monds, one-half ounce of bitter almonds, two ounces of loaf sugar, one tablespoonful of orange flower water, one pint of spring water
Cook this with the app: pantry check, scaling, and the assistant.