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Almond Paste
From The new Annie Dennis cook book, 1905
Serves 10
Can be rolled into balls or mixed with fondant.
Presented as published in 1905. 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
572Calories
10 gProtein
90 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein9.6 g
Carbohydrates90 g
Fiber5.7 g
Sugars82 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium334 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 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 189. The excerpt below is the record exactly as published.
Almond Paste Place a pound of blanched almonds in a bowl, cover with water, and let them stand three or four hours. Pour off all the water and pound the almonds in a mortar to a smooth paste, adding occasionally a few drops of rose water to prevent oiling. Now place in the kettle four cupfuls of granulated sugar and one of water
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