Marzipan (German)
From Bread, cakes, and biscuits, 1902
Can be made beforehand and stored.
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
5576Calories
169 gProtein
394 gCarbs
400 gFat
Full nutrition (34 nutrients)
Calories5576 kcal
Protein169 g
Carbohydrates394 g
Fiber95 g
Sugars251 g
Total Fat400 g
Saturated Fat30 g
Monounsaturated Fat250 g
Polyunsaturated Fat95 g
Omega-30 g
Cholesterol0 mg
Sodium7.9 mg
Potassium5823 mg
Calcium2104 mg
Iron30 mg
Magnesium2117 mg
Phosphorus3868 mg
Zinc24 mg
Copper7.9 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E145 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)6.5 mg
Niacin (B3)29 mg
Folate249 mcg
Choline295 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 108. The excerpt below is the record exactly as published.
Marzipan (German). — It is very similar to the almond icing so much appreciated on wedding cakes. Take, for instance, Jib. of almonds, twenty bitter almonds, and Jib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.