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Almond Paste
From The century cook book, 1894
Serves 6
This paste is used as a cosmetic to beautify the complexion and is also a remedy for chapped hands.
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
125Calories
5 gProtein
4 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein5.1 g
Carbohydrates4.3 g
Fiber2.4 g
Sugars0.9 g
Total Fat10 g
Saturated Fat1 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol31 mg
Sodium12 mg
Potassium154 mg
Calcium56 mg
Iron0.9 mg
Magnesium52 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E4.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline35 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 141. The excerpt below is the record exactly as published.
Almond Paste. Take of bleached almonds four ounces, add the white of one egg. Beat the almonds to a smooth paste in a mortar, then add the white of an &g<g and enough rosewater, mixed with its weight of spirits of wine
Cook this with the app: pantry check, scaling, and the assistant.