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Marzipan
From Harper's cook book encyclopædia, 1902
Serves 12
The grinding should produce a smooth mass.
Presented as published in 1902. 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
438Calories
16 gProtein
16 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein16 g
Carbohydrates16 g
Fiber9.4 g
Sugars3.3 g
Total Fat38 g
Saturated Fat2.9 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol0 mg
Sodium1.2 mg
Potassium554 mg
Calcium204 mg
Iron2.8 mg
Magnesium204 mg
Phosphorus364 mg
Zinc2.4 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E19 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.7 mg
Folate33 mcg
Choline39 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 250. The excerpt below is the record exactly as published.
Marzipan. — Take 2 lbs. of shelled al- monds and loosen the skins by throwing them into hot water, and then blanch them by repeated baths of stone-cold water, and when drjT bray them, half a dozen at a time, in a marble mortar, with a sprinkle for every half-dozen either of rose - water or of orange flower
Cook this with the app: pantry check, scaling, and the assistant.