vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Paste
From Banquets of the nations, 1911
Serves 10
Presented as published in 1911. 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
523Calories
17 gProtein
55 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein17 g
Carbohydrates55 g
Fiber5.7 g
Sugars47 g
Total Fat28 g
Saturated Fat3.6 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol223 mg
Sodium86 mg
Potassium416 mg
Calcium156 mg
Iron2.8 mg
Magnesium130 mg
Phosphorus337 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E12 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate48 mcg
Choline200 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 199. The excerpt below is the record exactly as published.
almond paste, and fire in a slow oven. When cold, decorate the top of each with whipped cream. Almond Paste. Skin and pound to a pulp one pound of sweet almonds, adding two teaspoonfuls of orange flour water to prevent 500 POLAND oiling. Stir in a pound of fine castor sugar, a few drops of lemon essence, and make into a paste with the yolks of twelve eggs
Cook this with the app: pantry check, scaling, and the assistant.