vegetarianpescatarianegg-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
255Calories
8 gProtein
14 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein7.6 g
Carbohydrates14 g
Fiber3.9 g
Sugars2 g
Total Fat20 g
Saturated Fat4.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol14 mg
Sodium73 mg
Potassium227 mg
Calcium110 mg
Iron1.6 mg
Magnesium81 mg
Phosphorus155 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A46 mcg
Vitamin E7.4 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate13 mcg
Choline16 mg
Caffeine0 mg
Water8.5 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 90. The excerpt below is the record exactly as published.
almond sauce over the fish, and serve with potatoes. Almond Sauce. Blanch and peel four ounces of sweet almonds, put them in a mortar with a clove of garlic, and pound 210 HOLLAND together. Crumb a small piece o j bread, which soak in water, squeeze it, and mix with the pounded almonds, pour in two or three tablespoonfuls of melted butter, season with a little salt, and pound the whole together. Mix sufficient lemon juice
Cook this with the app: pantry check, scaling, and the assistant.