Marzipan
From Soups, savouries, sweets, with a chapter on breads, 1889
The freshest almonds must be used for the marzipan, or its delicacy will be lost.
Presented as published in 1889. 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
2953Calories
84 gProtein
255 gCarbs
199 gFat
Full nutrition (34 nutrients)
Calories2953 kcal
Protein84 g
Carbohydrates255 g
Fiber50 g
Sugars187 g
Total Fat199 g
Saturated Fat15 g
Monounsaturated Fat125 g
Polyunsaturated Fat49 g
Omega-30 g
Cholesterol0 mg
Sodium5.7 mg
Potassium2913 mg
Calcium1069 mg
Iron15 mg
Magnesium1072 mg
Phosphorus1909 mg
Zinc12 mg
Copper4.1 mg
Manganese8.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E102 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)4.5 mg
Niacin (B3)14 mg
Folate175 mcg
Choline207 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 46. The excerpt below is the record exactly as published.
Six ounces finely-sifted white sugar ; half a pound blanched and pounded sweet al- monds ; and six bitter almonds. Mix to a stiff paste with either rose or orange wa,ter. Roll out this paste to the third of an inch thick, on a sugared slab or board. Cut it out with any small fancy cutters, and lay the cakes on a dish to dry in a current of air ; or, if preferred, bake them slightly in an oven with the door partly open. The freshest almonds must be used for the marzipan
Cook this with the app: pantry check, scaling, and the assistant.