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Burned Almonds
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Ensure to stir constantly to prevent burning.
Presented as published in 1907. 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
525Calories
10 gProtein
78 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein9.6 g
Carbohydrates78 g
Fiber5.7 g
Sugars70 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol0 mg
Sodium2.2 mg
Potassium334 mg
Calcium124 mg
Iron1.7 mg
Magnesium123 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline24 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 159. The excerpt below is the record exactly as published.
BURNED ALMONDS. '^^^^^ lozenges are used by caterers to sweeten PRAT INF*; ^"'^ flavor the water in the finger bowls, because „ , ^, J jr 1 ,. J J they readily dissolve in the water — sweetening Take three pounds of granulated sugar and one , „ . , . , i_ii-ii 1 Ti ii-M and flavormg at the same time, and one-half pints 01 water.
Cook this with the app: pantry check, scaling, and the assistant.