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Burnt Almonds
From Around-the-world cook book, 1913
Serves 8
Presented as published in 1913. 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
249Calories
3 gProtein
44 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein3.4 g
Carbohydrates44 g
Fiber2 g
Sugars41 g
Total Fat8 g
Saturated Fat0.6 g
Monounsaturated Fat5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium172 mg
Calcium77 mg
Iron0.9 mg
Magnesium47 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate7.4 mcg
Choline9.3 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 90. The excerpt below is the record exactly as published.
BURNT ALMONDS Brown sugar, IV2 cups, Shelled and blanched almonds, 1 cup, Water, 3 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.