Almond Paste
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
8598Calories
178 gProtein
1240 gCarbs
345 gFat
Full nutrition (21 nutrients)
Calories8598 kcal
Protein178 g
Carbohydrates1240 g
Fiber63 g
Sugars1132 g
Total Fat345 g
Sodium17 mg
Potassium4561 mg
Calcium1590 mg
Iron22 mg
Magnesium1711 mg
Phosphorus3484 mg
Zinc19 mg
Copper6.7 mg
Manganese12 mg
Vitamin B60.7 mg
Thiamin (B1)0.8 mg
Riboflavin (B2)5.1 mg
Niacin (B3)27 mg
Folate257 mcg
Water30 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 18. The excerpt below is the record exactly as published.
Almond Paste. i^-lbs. ground almonds. 2^-lbs. castor sugar. £ small packet of gelatine
Cook this with the app: pantry check, scaling, and the assistant.