American Marzipan
From Perfection in baking, 1895
This is very fine for fancy bonbons and fancy hand-modeled cakes.
Presented as published in 1895. 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
13340Calories
88 gProtein
2763 gCarbs
274 gFat
Full nutrition (33 nutrients)
Calories13340 kcal
Protein88 g
Carbohydrates2763 g
Fiber51 g
Sugars2613 g
Total Fat274 g
Saturated Fat27 g
Monounsaturated Fat163 g
Polyunsaturated Fat53 g
Cholesterol0 mg
Sodium133 mg
Potassium2903 mg
Calcium1612 mg
Iron16 mg
Magnesium1196 mg
Phosphorus2341 mg
Zinc14 mg
Copper4.4 mg
Manganese7.9 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E122 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.8 mg
Niacin (B3)13 mg
Folate662 mcg
Choline259 mg
Caffeine0 mg
Water1074 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 45. The excerpt below is the record exactly as published.
American Marzipaiio Cut up two pounds of almond paste in thin slices and spread on candy marble, which you first sprinkle with ice water. While this is being done, boil five pounds of sugar with one quart of water and a half pound of glucose
Cook this with the app: pantry check, scaling, and the assistant.