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French Almond Rock
From The white ribbon cook book, 1894
Serves 10
Presented as published in 1894. 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
175Calories
0 gProtein
45 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein0 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium2.5 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 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 mg
Folate0.3 mcg
Choline0.1 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 106. The excerpt below is the record exactly as published.
French Almond Rock — Put 1 lb. of loaf- sugar and a teacupf ul of water into a saucepan, stir it until the sugar is melted, take off the scum that comes to the top, and when boiled for ^ hour add 1 tablespoonful vinegar or lemon juice
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