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Creamed Almonds
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
138Calories
0 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein0.2 g
Carbohydrates35 g
Fiber0.1 g
Sugars32 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium3.9 mg
Calcium7.9 mg
Iron0.8 mg
Magnesium0.7 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.2 mcg
Choline0.3 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 212. The excerpt below is the record exactly as published.
Creamed Almonds. Two and one-half cups of powdered sugar, % cup of ^boiling water
Cook this with the app: pantry check, scaling, and the assistant.