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Marzipan (Recipe 2)
From The encyclopaedia of practical cookery, 1892
Serves 16
Bake until lightly browned.
Presented as published in 1892. 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
274Calories
8 gProtein
21 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein8.3 g
Carbohydrates21 g
Fiber4.9 g
Sugars14 g
Total Fat19 g
Saturated Fat1.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium286 mg
Calcium105 mg
Iron1.5 mg
Magnesium105 mg
Phosphorus187 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E10 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 472. The excerpt below is the record exactly as published.
lib. of sweet almonds, and a few bitter \ ones, put them in a mortar, and pound until smooth, add- ing a few drops of rose-water, to keep them from oiling. Put the almond paste into a lined saucepan, with lib. of caster sugar, and stir over the fire with a wooden spoon until it will not stick to the fingers when touched by them. Dredge a paste-board well with caster sugar, spread the paste out on it as thinly as possible, and cut it into cakes of any desired shape or size. Cover a baking-sheet with white paper, dust it over with caster sugar, and lay the cakes on it. Put them into a slow oven, and bake until of a pale yellow colour. Store and keep the cakes dry in tins. (2) Prepare an almond paste by blanching ill), of sweet almonds and six or eight bitter ones
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