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Almond Toffee
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
118Calories
4 gProtein
4 gCarbs
10 gFat
Full nutrition (22 nutrients)
Calories118 kcal
Protein4.1 g
Carbohydrates3.8 g
Fiber2 g
Total Fat9.7 g
Saturated Fat0.7 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.1 g
Sodium0 mg
Potassium139 mg
Calcium48 mg
Iron0.7 mg
Magnesium49 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.7 mg
Water0.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 194. The excerpt below is the record exactly as published.
Almond Toffee. Make same way as plain toffee. Blanch 4 oz. almonds
Cook this with the app: pantry check, scaling, and the assistant.