vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Sauce
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
517Calories
20 gProtein
13 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein20 g
Carbohydrates13 g
Fiber7.1 g
Sugars2.5 g
Total Fat45 g
Saturated Fat3.4 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol6.4 mg
Sodium1.9 mg
Potassium422 mg
Calcium156 mg
Iron2.1 mg
Magnesium153 mg
Phosphorus276 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E17 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline30 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 205. The excerpt below is the record exactly as published.
almond sauce. Almond Sauce. Blanch and skin half a dozen bitter and two ounces of sweet almonds ; pound in a mortar to a smooth paste, putting in a little rose water to assist the pounding. Put the paste into a pan along with the yolks of four eggs and a tumblerful of cream
Cook this with the app: pantry check, scaling, and the assistant.