Almond Paste or Icing

Name: Almond Paste or Icing
Ingredients: ^ lb. crushed almonds; A few drops of vanilla or almond essence; easpoonful bitter almonds; I lb. icing sugar; Whites of eggs

From Choice cookery, 1888

Presented as published in 1888. 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

3102Calories

52 gProtein

503 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories3102 kcal

Protein52 g

Carbohydrates503 g

Fiber29 g

Sugars454 g

Total Fat114 g

Saturated Fat8.7 g

Monounsaturated Fat72 g

Polyunsaturated Fat28 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium1681 mg

Calcium618 mg

Iron8.7 mg

Magnesium616 mg

Phosphorus1097 mg

Zinc7.2 mg

Copper2.4 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E58 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.8 mg

Niacin (B3)8.3 mg

Folate100 mcg

Choline119 mg

Caffeine0 mg

Water37 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 39. The excerpt below is the record exactly as published.

ALMOND PASTE OR ICING. ^ lb. crushed almonds A few drops of vanilla or almond essence \ teaspoonful bitter almonds I lb. icing sugar Whites of eggs

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