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Cherries in Marzipan
From Miss Cameron's cookery book, 1898
Serves 8
Presented as published in 1898. 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
264Calories
8 gProtein
26 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein7.8 g
Carbohydrates26 g
Fiber2.6 g
Sugars21 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium190 mg
Calcium66 mg
Iron0.9 mg
Magnesium71 mg
Phosphorus145 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 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)0.2 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Alcohol0.6 g
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 62. The excerpt below is the record exactly as published.
white of egg lightly. Cherries in Marzipan. Half lb. ground almonds, 6 oz. French icing sugar, 1 tea- ^oonful orange flower water, 1 tablespoonful brandy
Cook this with the app: pantry check, scaling, and the assistant.