Frenchdessertvegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Almond Paste
From Boston Cooking-School cook book, 1896
Serves 16
Almond paste is used as the basis for macaroons, flavoring cakes and cookies, for confections and desserts.
Presented as published in 1896. 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
280Calories
6 gProtein
36 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein6.1 g
Carbohydrates36 g
Fiber3.5 g
Sugars31 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium237 mg
Calcium78 mg
Iron1.1 mg
Magnesium78 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 303. The excerpt below is the record exactly as published.
ALMOND PASTE 1 pound blanched almonds 1 cup water 1 pound sugar 1 cup orange juice
Cook this with the app: pantry check, scaling, and the assistant.