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Lemon and Almond Mixture
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
447Calories
12 gProtein
16 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein12 g
Carbohydrates16 g
Fiber7.4 g
Sugars5.4 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium636 mg
Calcium182 mg
Iron3.1 mg
Magnesium179 mg
Phosphorus310 mg
Zinc2 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.3 mcg
Vitamin E15 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate28 mcg
Choline42 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 307. The excerpt below is the record exactly as published.
a penny stale French roll, grate the crumb finely, put it into a saucepan with the grated rind of a small Lemon, pour in breakfast-cupfuls of water, and boil the mixture until thick. Next beat it up well with a wooden spoon and mix in the strained juice of the Lemon and 1 pint of light French wine. Blanch and pound 4oz. of Jordan almonds, add them to the above mixture, sweeten to taste with caster sugar, and flavour with a few drops of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.