vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Boiled Marzipan
From Cookery for every household, 1914
Serves 10
Wrap in wax paper and cloth to keep.
Presented as published in 1914. 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
288Calories
5 gProtein
48 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein5.1 g
Carbohydrates48 g
Fiber1.6 g
Sugars45 g
Total Fat9.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium8.1 mg
Potassium121 mg
Calcium43 mg
Iron0.7 mg
Magnesium44 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate8.8 mcg
Choline15 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 976. The excerpt below is the record exactly as published.
Boiled Marzipan, 2 i lb. granulated or loaf sugar. 6 oz. ground almonds. 1 gill water. I white of egg. Flavouring. A little icing sugar
Cook this with the app: pantry check, scaling, and the assistant.