Marzipan— German
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
1572Calories
30 gProtein
252 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1572 kcal
Protein30 g
Carbohydrates252 g
Fiber14 g
Sugars227 g
Total Fat57 g
Saturated Fat4.3 g
Monounsaturated Fat36 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol0 mg
Sodium5.7 mg
Potassium836 mg
Calcium307 mg
Iron4.3 mg
Magnesium306 mg
Phosphorus545 mg
Zinc3.6 mg
Copper1.2 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E29 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.1 mg
Folate50 mcg
Choline59 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 85. The excerpt below is the record exactly as published.
MARZIPAN— GERMAN Chop fine, and pound to a paste, a quarter of a pound of blanched almonds, adding a little white of egg from time to time to prevent oiling; rub in half a pound of confectioner's sugar and another white of egg
Cook this with the app: pantry check, scaling, and the assistant.