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Cream Almonds
From The new Annie Dennis cook book, 1905
Serves 12
Prevents waste of material.
Presented as published in 1905. 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
412Calories
8 gProtein
58 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein8 g
Carbohydrates58 g
Fiber4.7 g
Sugars52 g
Total Fat19 g
Saturated Fat1.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium278 mg
Calcium102 mg
Iron1.4 mg
Magnesium102 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 188. The excerpt below is the record exactly as published.
Cream Almonds Place a pound of selected almonds in a sieve, and hold it over the fire, shaking the almonds until they become quite hot. Have ready a syrup made of three cupf uls of granulated sugar, a pinch of cream of tartar, and a teacupful of water
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