vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cocoa Almond Cream
From Lowney's cook book, 1907
Serves 6
Presented as published in 1907. 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
123Calories
5 gProtein
5 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein4.5 g
Carbohydrates4.6 g
Fiber2.7 g
Sugars0.9 g
Total Fat11 g
Saturated Fat0.8 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium156 mg
Calcium57 mg
Iron0.8 mg
Magnesium57 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate9.4 mcg
Choline11 mg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 77. The excerpt below is the record exactly as published.
Cocoa Almond Cream Use recipe for Cocoa Cream and add one cup blanched, chopped, and browned almonds
Cook this with the app: pantry check, scaling, and the assistant.