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Burnt Almonds
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
309Calories
3 gProtein
57 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories309 kcal
Protein3.5 g
Carbohydrates57 g
Fiber1.7 g
Sugars53 g
Total Fat8.2 g
Saturated Fat0.6 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium15 mg
Potassium190 mg
Calcium86 mg
Iron1 mg
Magnesium46 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 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)0.7 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine0 mg
Water1.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 212. The excerpt below is the record exactly as published.
Burnt Almonds. Put in a saucepan 1 coffee cup of brown sugar, wet with a lit- tle water, stir until dissolved. Boil 1 minute, then add % coffee cup of almonds
Cook this with the app: pantry check, scaling, and the assistant.