vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Orgeat
From Consult me, 1902
Serves 5
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
817Calories
28 gProtein
29 gCarbs
65 gFat
Full nutrition (35 nutrients)
Calories817 kcal
Protein28 g
Carbohydrates29 g
Fiber17 g
Sugars5 g
Total Fat65 g
Saturated Fat5 g
Monounsaturated Fat41 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium961 mg
Calcium358 mg
Iron4.9 mg
Magnesium351 mg
Phosphorus633 mg
Zinc4.1 mg
Copper1.3 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E29 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.8 mg
Folate50 mcg
Choline59 mg
Caffeine0 mg
Alcohol7.4 g
Water21 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 356. The excerpt below is the record exactly as published.
ORGEAT. — Boil a quart of new milk with a stick of cinnamon, sweeten to your taste, and let it grow cold ; then pour it by degrees to three ounces of almonds, and twenty bitter, that have been blanched and beaten, to a paste, with a little water to prevent oil- ing ; boil all together, and stir till cold, then add half a glass of brandy
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