Almond Sauce
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
2953Calories
103 gProtein
91 gCarbs
242 gFat
Full nutrition (24 nutrients)
Calories2953 kcal
Protein103 g
Carbohydrates91 g
Fiber49 g
Total Fat242 g
Saturated Fat17 g
Monounsaturated Fat142 g
Polyunsaturated Fat51 g
Sodium0 mg
Potassium3325 mg
Calcium1152 mg
Iron17 mg
Magnesium1170 mg
Phosphorus2282 mg
Zinc13 mg
Copper4.1 mg
Manganese9.8 mg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)17 mg
Water37 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 177. The excerpt below is the record exactly as published.
Almond Sauce. — One unit p-ound almonds, 1 unit w'ater, 4 units white sugar ; pound. Put in a basin over boiling water with 5 units thin cream and 2 units yolk of egg. Whisk till it is a hot froth. Mousse Sauce. — Four units castor or pounded white sugar, 4 units yolk of egg, 2 white of egg, 4 brandy, 2 lemon juice. Whip as above. Mousseline (liof). — Two units yolk, 1 unit white of egg, 2 units castor sugar, 3 any liqueur. Whisk as above. Mousseline {cold). — Boil 2 units water with 4 of sugar. Stir to it 3 units yolk of egg, 1 unit cherry-brandy, .5 of banana pulp, a few drops of cochineal. Whisk. Add 5 units whipped cream when cold. Orange Sauce {cold). — Five units water
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