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Almond Paste or Icing
From Cookery for every household, 1914
Serves 8
The brandy may be omitted if objected to, but it renders the almond paste more wholesome.
Presented as published in 1914. 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
579Calories
15 gProtein
67 gCarbs
29 gFat
Full nutrition (35 nutrients)
Calories579 kcal
Protein15 g
Carbohydrates67 g
Fiber5.3 g
Sugars56 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium392 mg
Calcium133 mg
Iron1.9 mg
Magnesium143 mg
Phosphorus291 mg
Zinc1.6 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate24 mcg
Choline0.6 mg
Caffeine0 mg
Alcohol0.6 g
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 946. The excerpt below is the record exactly as published.
Almond Paste or Icing 1 lb. ground almonds. J lb. fine castor sugar. | lb. icing sugar. Juice of | lemon. Yolks or whites of eggs. 1 or 2 table-sps. brandy. Orange flower water, vanilla or other fla- vouri
Cook this with the app: pantry check, scaling, and the assistant.