Almond Toffee
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
2839Calories
98 gProtein
91 gCarbs
232 gFat
Full nutrition (22 nutrients)
Calories2839 kcal
Protein98 g
Carbohydrates91 g
Fiber49 g
Total Fat232 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 K0 mcg
Vitamin B60.5 mg
Thiamin (B1)0.7 mg
Niacin (B3)17 mg
Water19 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 89. The excerpt below is the record exactly as published.
ALMOND TOFFEE. Make like walnut toffee. Blanch the almonds, and cut each almond into four pieces, lengthwise
Cook this with the app: pantry check, scaling, and the assistant.