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Almond Paste (No. 2)
From The new century cookery book, 1901
Serves 10
Presented as published in 1901. 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
323Calories
7 gProtein
44 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein6.6 g
Carbohydrates44 g
Fiber2.1 g
Sugars41 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium8.7 mg
Potassium170 mg
Calcium57 mg
Iron0.8 mg
Magnesium59 mg
Phosphorus126 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 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
Choline15 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 523. The excerpt below is the record exactly as published.
lmond Paste ( Xo . 2). — 14 lb. lump sugar, saffron, 1 gill toater, 3 drops almond essence, f lb. ground almonds, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.