Crocante
From In foreign kitchens, 1893
A simple yet delightful confection.
Presented as published in 1893. 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
4373Calories
96 gProtein
550 gCarbs
320 gFat
Full nutrition (34 nutrients)
Calories4373 kcal
Protein96 g
Carbohydrates550 g
Fiber57 g
Sugars472 g
Total Fat320 g
Saturated Fat17 g
Monounsaturated Fat143 g
Polyunsaturated Fat56 g
Omega-30 g
Cholesterol264 mg
Sodium21 mg
Potassium3356 mg
Calcium1241 mg
Iron17 mg
Magnesium1228 mg
Phosphorus2203 mg
Zinc14 mg
Copper4.7 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E116 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.2 mg
Niacin (B3)16 mg
Folate200 mcg
Choline236 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 29. The excerpt below is the record exactly as published.
Crocante. — This is a delicious confection and easily made. Blanch one pound of sweet almonds and cut them lengthwise in fine strips. Melt in a saucepan one pound of loaf sugar, with a tablespoonful of water, and add a piece of butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.