vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Toffee
From Cassell's dictionary of cookery, 1892
Serves 2
Time: fifteen to thirty minutes.
Presented as published in 1892. 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
955Calories
3 gProtein
229 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories955 kcal
Protein3 g
Carbohydrates229 g
Fiber1.8 g
Sugars227 g
Total Fat19 g
Saturated Fat0.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol33 mg
Sodium7.4 mg
Potassium112 mg
Calcium46 mg
Iron0.6 mg
Magnesium40 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate6.2 mcg
Choline7.4 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2004. The excerpt below is the record exactly as published.
an ounce of sweet almonds, divide them into strips, and dry them thoroughly in a cool oven or before the fire. Boil a pound of sugar in half a pint of water till it is dissolved, then throw in an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.