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Cream (Almond)

Name: Cream (Almond)
Yield: 10 servings
Ingredients: a quarter of a pound of sweet almonds; a few bitter ones; a quart of boiling cream; sweeten with sugar; the juice of two lemons; a dozen eggs

From Recipes for the million, 1891

Serves 10

Presented as published in 1891. 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

499Calories

12 gProtein

10 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein12 g

Carbohydrates9.5 g

Fiber1.8 g

Sugars3.3 g

Total Fat46 g

Saturated Fat22 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol320 mg

Sodium105 mg

Potassium278 mg

Calcium129 mg

Iron1.6 mg

Magnesium51 mg

Phosphorus240 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A96 mcg

Vitamin E4.3 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.6 mg

Folate34 mcg

Choline184 mg

Caffeine0 mg

Water101 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 52. The excerpt below is the record exactly as published.

CREAM (ALMOND).— Beat together, to prevent oiling, a quarter of a pound of sweet almonds and a few bitter ones, put them into a quart of boiling cream, sweeten with sugar, add the juice of two lemons, and a dozen eggs

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