Almond Sweet
From Wholesome cookery, 1887
Can be soaked in rum for a change.
Presented as published in 1887. 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
1819Calories
84 gProtein
144 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories1819 kcal
Protein84 g
Carbohydrates144 g
Fiber16 g
Sugars120 g
Total Fat107 g
Saturated Fat19 g
Monounsaturated Fat57 g
Polyunsaturated Fat24 g
Omega-30.2 g
Cholesterol1674 mg
Sodium641 mg
Potassium1558 mg
Calcium596 mg
Iron13 mg
Magnesium399 mg
Phosphorus1505 mg
Zinc9.8 mg
Copper1.6 mg
Manganese2.9 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A720 mcg
Vitamin E37 mg
Vitamin K1.4 mcg
Vitamin B60.9 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)3.5 mg
Niacin (B3)5 mg
Folate268 mcg
Choline1389 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 77. The excerpt below is the record exactly as published.
Almond Sweet. 4 ounces of sweet almonds, half an ounce of bitter almonds, 5 yolks of eggs, 4 whites of eggs, 4 ounces of castor sugar, and a very little grated lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.