Almond Pie
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Mixture may be put in small cups and steamed like custards.
Presented as published in 1936. 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
2407Calories
50 gProtein
337 gCarbs
97 gFat
Full nutrition (33 nutrients)
Calories2407 kcal
Protein50 g
Carbohydrates337 g
Fiber18 g
Sugars304 g
Total Fat97 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium53 mg
Potassium1320 mg
Calcium450 mg
Iron6.4 mg
Magnesium486 mg
Phosphorus985 mg
Zinc5.4 mg
Copper1.9 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.8 mg
Folate73 mcg
Choline0.1 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 109. The excerpt below is the record exactly as published.
ALMOND PIE (Tort a de Am en do a) 12 eggs il/2 cups almond meal 1Y2 cups granulated sugar 1 teaspoon cinnamon 2 tablespoons sherry
Cook this with the app: pantry check, scaling, and the assistant.