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Burnt Almonds
From Harper's cook book encyclopædia, 1902
Serves 6
These are known as sugar almonds.
Presented as published in 1902. 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
330Calories
2 gProtein
72 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein2.3 g
Carbohydrates72 g
Fiber1.3 g
Sugars69 g
Total Fat5.4 g
Saturated Fat0.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium128 mg
Calcium61 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5.1 mcg
Choline6.4 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 5. The excerpt below is the record exactly as published.
a cupful of water and a cupful of brown sugar in a saucepan until it boils ; then add a half-cupful of blanched almonds and keep stirring until the sugar browns and begins to granulate. Take out the almonds when they are fully coated with the sugar. A second cupful of sugar can be boiled and the burnt almonds
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