vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Milk
From The art of German cooking and baking, 1922
Serves 4
Presented as published in 1922. 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
547Calories
12 gProtein
69 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein12 g
Carbohydrates69 g
Fiber7.1 g
Sugars59 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium420 mg
Calcium164 mg
Iron2.1 mg
Magnesium157 mg
Phosphorus273 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline30 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 133. The excerpt below is the record exactly as published.
ALMOND MILK. % lb. sweet almonds Scant % lb. of sugar 1% qts. of water 4 tbsps. of rose water
Cook this with the app: pantry check, scaling, and the assistant.