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Marzipan (Recipe 3)
From The encyclopaedia of practical cookery, 1892
Serves 8
Any flavoring can be used.
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
425Calories
12 gProtein
37 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein12 g
Carbohydrates37 g
Fiber7.1 g
Sugars28 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium416 mg
Calcium153 mg
Iron2.1 mg
Magnesium153 mg
Phosphorus273 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline30 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 473. The excerpt below is the record exactly as published.
Jib. of blanched sweet almonds into a mortar, and pound them to a pulp, adding a little orange-flower water to prevent oiling. Put the almonds and Jib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.