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Glazed Almonds
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
296Calories
10 gProtein
15 gCarbs
22 gFat
Full nutrition (28 nutrients)
Calories296 kcal
Protein9.8 g
Carbohydrates15 g
Fiber5 g
Sugars0 g
Total Fat22 g
Saturated Fat1.6 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.8 g
Sodium90 mg
Potassium323 mg
Calcium133 mg
Iron4.2 mg
Magnesium112 mg
Phosphorus220 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate11 mcg
Choline1 mg
Water34 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 368. The excerpt below is the record exactly as published.
Glazed Almonds. Blanch and cook the nuts the same as sugared almonds. Continue the cooking after the sugar grains until it begins to brown. Now add a gill of boiling water
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