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Cinnamon Sweetmeats
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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
442Calories
10 gProtein
56 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein10 g
Carbohydrates56 g
Fiber6.4 g
Sugars47 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium339 mg
Calcium137 mg
Iron1.8 mg
Magnesium123 mg
Phosphorus219 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E12 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate20 mcg
Choline24 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 366. The excerpt below is the record exactly as published.
Cinnamon Sweetmeats. — Put lib. of sweet almonds into a basin, pour on them sufficient boiling water to cover them, slip j them out of their skins, and as they are blanched throw them into cold water. Drain the water from them, dry them thoroughly, and pound them, a few at a time, in a mortar to a fine paste, adding a little water during the pounding to keep the almonds from oiling ; mix thoroughly with the pounded almonds lib. of powdered white sugar, and as many slightly- beaten whites of eggs as will make it easy to spread with a knife ; add to this a small quantity of cochineal, to give it a fine red colour, and Joz. of powdered Cinnamon
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