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Almond Shamrocks
From Modern cookery, in all its branches, 1884
Serves 10
Very good and pretty.
Presented as published in 1884. 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
94Calories
1 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein0.6 g
Carbohydrates23 g
Fiber0 g
Sugars23 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium7.3 mg
Potassium7.4 mg
Calcium3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline15 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 497. The excerpt below is the record exactly as published.
ALMOND SHAMROCKS. ( Very good , and very pretty.') Whisk the white of a very fresh egg to a froth sufficiently solid to remain standing in high points when dropped from the whisk ; work into it from half to three-quarters of a pound of very fine dry sifted sugar, or more should it be needed, to bring the mixture to a con- sistency in which it can be worked with the fingers. Have ready some fine Jordan almonds which have been blanched
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