vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Paste
From The Landmarks club cook book, 1903
Serves 7
Let it cool before serving.
Presented as published in 1903. 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
507Calories
26 gProtein
26 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein26 g
Carbohydrates26 g
Fiber3.8 g
Sugars21 g
Total Fat34 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol210 mg
Sodium220 mg
Potassium923 mg
Calcium623 mg
Iron2 mg
Magnesium140 mg
Phosphorus666 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A202 mcg
Vitamin E4.8 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate27 mcg
Choline209 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 12. The excerpt below is the record exactly as published.
ALMOND PASTE (MEXICO). Six pints milk, sweetened to taste. Add the yolks of six eggs previously beaten with a little milk. Add four ounces al- monds, blanched and pounded up (with a wooden potato- masher is easiest). Put this on the fire; and when it thickens, add four ounces more of almonds toasted
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