Almond Paste
From Domestic cookery, 1886
Cover cake or whatever it is required for, and allow it to stand until firm.
Presented as published in 1886. 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
2859Calories
75 gProtein
300 gCarbs
170 gFat
Full nutrition (34 nutrients)
Calories2859 kcal
Protein75 g
Carbohydrates300 g
Fiber43 g
Sugars241 g
Total Fat170 g
Saturated Fat13 g
Monounsaturated Fat108 g
Polyunsaturated Fat42 g
Omega-30 g
Cholesterol0 mg
Sodium5.7 mg
Potassium2498 mg
Calcium917 mg
Iron13 mg
Magnesium919 mg
Phosphorus1636 mg
Zinc11 mg
Copper3.5 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E87 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)4 mg
Niacin (B3)12 mg
Folate150 mcg
Choline177 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 61. The excerpt below is the record exactly as published.
ALMOND PASTE. 8 oz. sweet almonds 4 oz. bitter almonds Yolks of 2 eggs White of 1 egg ^ lb. castor sugar 1 teaspoonful orange flower water
Cook this with the app: pantry check, scaling, and the assistant.