vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Paste Balls
From The encyclopaedia of practical cookery, 1892
Serves 2
Serve cold.
Presented as published in 1892. 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
524Calories
40 gProtein
27 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein40 g
Carbohydrates27 g
Fiber6.5 g
Sugars18 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium434 mg
Potassium760 mg
Calcium289 mg
Iron5.8 mg
Magnesium59 mg
Phosphorus622 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D6 mcg
Vitamin C96 mg
Vitamin A500 mcg
Vitamin E3.6 mg
Vitamin K2.2 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate195 mcg
Choline898 mg
Caffeine0 mg
Water622 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 428. The excerpt below is the record exactly as published.
J pint of water, and boil to the blow (see Sugar-boiling). Add this to the almond-paste, togetiier with 1 table-spoonful of powdered cinnamon and the zest or grated rind of two oranges ; pour the whole into a saucepan, and stir well over the fire for about ten minutes to allow it to evaporate ; now add the yolks of twelve eggs
Cook this with the app: pantry check, scaling, and the assistant.