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Almond Paste

Name: Almond Paste
Yield: 10 servings
Ingredients: Eight ounces of ground almonds; twelve ounces of loaf sugar; two whites of eggs; lemon juice

From Soyer's standard cookery, 1912

Serves 10

Presented as published in 1912. 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

7 gProtein

38 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories280 kcal

Protein7 g

Carbohydrates38 g

Fiber2.1 g

Sugars34 g

Total Fat12 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium0.6 mg

Potassium162 mg

Calcium54 mg

Iron0.8 mg

Magnesium58 mg

Phosphorus117 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C3.9 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate11 mcg

Choline0.5 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 251. The excerpt below is the record exactly as published.

Almond Paste. INGREDIENTS. — Eight ounces of ground almonds, twelve ounces of loaf sugar, two whites of eggs, lemon juice

Cook this with the app: pantry check, scaling, and the assistant.