Bombon
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1607Calories
62 gProtein
126 gCarbs
122 gFat
Full nutrition (34 nutrients)
Calories1607 kcal
Protein62 g
Carbohydrates126 g
Fiber51 g
Sugars13 g
Total Fat122 g
Saturated Fat13 g
Monounsaturated Fat74 g
Polyunsaturated Fat29 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium3907 mg
Calcium874 mg
Iron21 mg
Magnesium945 mg
Phosphorus1644 mg
Zinc11 mg
Copper4.6 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C484 mg
Vitamin A29 mcg
Vitamin E61 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3 mg
Niacin (B3)10 mg
Folate125 mcg
Choline129 mg
Caffeine44 mg
Water244 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 92. The excerpt below is the record exactly as published.
Bombon. Add to the ingredients in the preceding recipe \ lb. chopped almonds, an additional 2 oz. candied peel, \ lb. currants and 2 oz. cocoa
Cook this with the app: pantry check, scaling, and the assistant.