Marchpane
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
3950Calories
96 gProtein
437 gCarbs
226 gFat
Full nutrition (34 nutrients)
Calories3950 kcal
Protein96 g
Carbohydrates437 g
Fiber57 g
Sugars352 g
Total Fat226 g
Saturated Fat17 g
Monounsaturated Fat143 g
Polyunsaturated Fat56 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium3332 mg
Calcium1224 mg
Iron17 mg
Magnesium1225 mg
Phosphorus2182 mg
Zinc14 mg
Copper4.7 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E116 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.2 mg
Niacin (B3)16 mg
Folate200 mcg
Choline236 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 18. The excerpt below is the record exactly as published.
marchpane." — ^Shakespease ("Romeo and JuUet"). BLANCH a pound of Jordan al- monds and pound them in a mor- tar almost to a powder, add to them three-quarters of a pound of con- fectioners' sugar and stir in a few drops of orange-flavor water
Cook this with the app: pantry check, scaling, and the assistant.