Almond Rocks
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Leave the oven door open while baking.
Presented as published in 1890. 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
10559Calories
285 gProtein
1151 gCarbs
602 gFat
Full nutrition (34 nutrients)
Calories10559 kcal
Protein285 g
Carbohydrates1151 g
Fiber142 g
Sugars956 g
Total Fat602 g
Saturated Fat54 g
Monounsaturated Fat371 g
Polyunsaturated Fat146 g
Omega-30.2 g
Cholesterol1302 mg
Sodium517 mg
Potassium8813 mg
Calcium3255 mg
Iron49 mg
Magnesium3106 mg
Phosphorus6147 mg
Zinc40 mg
Copper12 mg
Manganese25 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A560 mcg
Vitamin E294 mg
Vitamin K1.1 mcg
Vitamin B62.1 mg
Vitamin B123.1 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)15 mg
Niacin (B3)41 mg
Folate663 mcg
Choline1620 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 16. The excerpt below is the record exactly as published.
ALMOND ROCKS. One pound of sweet almonds, two pounds of loaf cugar, a pound and a half of sweet almonds cut in alioeu. MADE EASY. 35 Beat the almonds that are not sliced, and the su^ar, together in a mortar, and pass it all through a flour sieve. Put the whites of seven or eight eggs
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