Almond Sauce
From Catherine Owen's new cook book .., 1885
Serve with any sweet pudding.
Presented as published in 1885. 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
341Calories
12 gProtein
29 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein12 g
Carbohydrates29 g
Fiber2.7 g
Sugars21 g
Total Fat20 g
Saturated Fat3.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium251 mg
Calcium126 mg
Iron1.9 mg
Magnesium80 mg
Phosphorus248 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E8.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate69 mcg
Choline163 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 116. The excerpt below is the record exactly as published.
ALMOKD SAUCE. Take two ounces of almond paste, boil half a pint of rich milk, pour a little on the almond paste at first, to soften and moisten it. When it is well mixed with the back of a fork, pour on the rest of the boiling milk; mix a teaspoonful of flour with a little cold milk; pour this to the almonds and milk. Let it boil two minutes, remove from the fire, wait one minute, then stir in the yolk of an egg; stir altogether over the fire till it comes to boiling point. Add sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.