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Almond Paste
From The century cook book, 1894
Serves 10
Flavor with what you like and cover with a damp towel to prevent drying.
Presented as published in 1894. 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
481Calories
10 gProtein
66 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein9.6 g
Carbohydrates66 g
Fiber5.7 g
Sugars59 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium334 mg
Calcium123 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
Water4.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 44. The excerpt below is the record exactly as published.
Almond Paste. Needed : One pound of sweet almonds, ^ lb. of loaf sugar, gelatine flavoring. Blanch the almonds by putting them into boiling water; soak them for four hours in cold water and pound them well in a mortar, add- ing a few drops of water to take off the oiliness. When beaten to a paste, put in three-quarters of a pound of well- crushed loaf sugar, and mix all together. When quite fine and smooth, put it into a stewpan over a slow fire, and stir with a wooden spoon till it is white and dry. Put it again in the mortar, and mix with it a little melted and strained gelatine
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