vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almondines
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
126Calories
4 gProtein
13 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein4.1 g
Carbohydrates13 g
Fiber1 g
Sugars11 g
Total Fat6.4 g
Saturated Fat0.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium92 mg
Calcium33 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 145. The excerpt below is the record exactly as published.
Almondines. Whites of 2 eggs, 2 ounces of almonds blanched and chopped fine, % cup of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.