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Burnt Almond
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
359Calories
5 gProtein
59 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories359 kcal
Protein5.2 g
Carbohydrates59 g
Fiber2.6 g
Sugars53 g
Total Fat12 g
Saturated Fat0.9 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.7 g
Cholesterol0 mg
Sodium16 mg
Potassium249 mg
Calcium107 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 144. The excerpt below is the record exactly as published.
Burnt Almond. Put a cup of brown sugar in saucepan with very little water. Stir until sugar is dissolved. Let it boil for a moment, turn in three-fourths cup of almonds
Cook this with the app: pantry check, scaling, and the assistant.