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Green Almonds
From The art of German cooking and baking, 1922
Serves 20
Presented as published in 1922. 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
602Calories
16 gProtein
49 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein16 g
Carbohydrates49 g
Fiber8.1 g
Sugars34 g
Total Fat38 g
Saturated Fat2.8 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.4 g
Cholesterol0 mg
Sodium0.6 mg
Potassium551 mg
Calcium191 mg
Iron2.8 mg
Magnesium194 mg
Phosphorus377 mg
Zinc2.1 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water9.8 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 165. The excerpt below is the record exactly as published.
GREEN ALMONDS. 60 green almonds 1% lbs. of sugar 4 qts. of water Vi lb. of wood ashes 1 pt. of water % tsp. of bishop extract
Cook this with the app: pantry check, scaling, and the assistant.