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Almond Roll a la Mathilde

Name: Almond Roll a la Mathilde
Yield: 1 servings
Ingredients: one and a half cups milk; three tablespoons chopped almonds; one tablespoon cornstarch; yolks of three eggs; three heaping tablespoons sugar

From The Swedish, French, American cook book, 1918

Serves 1

Presented as published in 1918. 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

752Calories

36 gProtein

69 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories752 kcal

Protein36 g

Carbohydrates69 g

Fiber3.1 g

Sugars57 g

Total Fat38 g

Saturated Fat12 g

Monounsaturated Fat16 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol602 mg

Sodium353 mg

Potassium932 mg

Calcium599 mg

Iron3.6 mg

Magnesium127 mg

Phosphorus783 mg

Zinc4.2 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A357 mcg

Vitamin E7.9 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.4 mg

Folate81 mcg

Choline519 mg

Caffeine0 mg

Water438 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 596. The excerpt below is the record exactly as published.

One and a half cups milk, three tablespoons chopped almonds, one tablespoon cornstarch, yolks of three eggs, three heaping tablespoons sugar

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