vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Caramel Almonds
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
284Calories
7 gProtein
16 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein6.9 g
Carbohydrates16 g
Fiber3.4 g
Sugars9.4 g
Total Fat22 g
Saturated Fat4.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol14 mg
Sodium0.8 mg
Potassium236 mg
Calcium83 mg
Iron1.2 mg
Magnesium83 mg
Phosphorus162 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate0.2 mcg
Choline1.3 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 368. The excerpt below is the record exactly as published.
Caramel Almonds. Blanch a cupful of almonds, and add to them two table-spoonfuls of melted butter. Place the cup on the back of the range for an hour. At the end of that time drain the nuts, and spread in a shallow pan. Cook them in a moderate oven for about fifteen minutes. Put three table-spoonfuls of suga
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