vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Almonds
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. 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
126Calories
1 gProtein
14 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein1.2 g
Carbohydrates14 g
Fiber1.6 g
Sugars11 g
Total Fat9.3 g
Saturated Fat4.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol8.1 mg
Sodium12 mg
Potassium128 mg
Calcium15 mg
Iron2 mg
Magnesium33 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline0.1 mg
Caffeine9.8 mg
Water3.1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 76. The excerpt below is the record exactly as published.
CHOCOLATE ALMONDS. Blanche the almonds by pouring boiling water over them and let stand 2 or 3 minutes. Roast them in oven. Dip them in the following recipe for chocolate coating, and drop on paraffine paper: l/o pound cake Walter Baker's vanilla sweet chocolate, 2 level tablespoonfuls butter, 2 tablespoonfuls boiling water
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