vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Layered Fruit and Almond Dessert
From The new practical housekeeping, 1890
Serves 6
Fills a two-quart dish, sufficient for twelve to fourteen persons. The fruit layer may be omitted.
Presented as published in 1890. 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
700Calories
12 gProtein
61 gCarbs
47 gFat
Full nutrition (32 nutrients)
Calories700 kcal
Protein12 g
Carbohydrates61 g
Fiber12 g
Sugars60 g
Total Fat47 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.2 g
Cholesterol80 mg
Sodium19 mg
Potassium605 mg
Calcium167 mg
Iron1.8 mg
Magnesium133 mg
Phosphorus265 mg
Zinc1.5 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate0 mcg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 477. The excerpt below is the record exactly as published.
ne and a half cups dry bread-crumbs, cup sugar, and half pound al- monds (weighed in shell) blanched and finely chopped ; stir con- stantly about ten minutes or till well mixed ; place this while hot as the second layer in the dish ; then in their season take one quart blackberries and half cup sugar and cook to a jam, or in winter use a jelly glass of jam, or any fruit may be used, and spread this for the third layer. All this can be prepared the day before using ; before serving cov.er with a pii^t of cream well whipped, sweetened to taste, and flavor with vanilla
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