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Dulce de Leche con Almendras
From Banquets of the nations, 1911
Serves 6
The Dulce de Leche should be light brown and rather thicker than treacle.
Presented as published in 1911. 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
650Calories
19 gProtein
79 gCarbs
30 gFat
Full nutrition (32 nutrients)
Calories650 kcal
Protein19 g
Carbohydrates79 g
Fiber4.1 g
Sugars72 g
Total Fat30 g
Saturated Fat7.5 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol39 mg
Sodium124 mg
Potassium766 mg
Calcium496 mg
Iron1.4 mg
Magnesium136 mg
Phosphorus518 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D3.1 mcg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate0 mcg
Choline58 mg
Water288 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 28. The excerpt below is the record exactly as published.
Dulce de Leche con Almendras. (Milk and Almond Cream.) Take two quarts of milk, three-quarters of a pound of sugar, and half a pound of almonds
Cook this with the app: pantry check, scaling, and the assistant.