vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Orgeat
From Cassell's dictionary of cookery, 1892
Serves 11
A sweet and flavorful drink.
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
791Calories
27 gProtein
50 gCarbs
58 gFat
Full nutrition (35 nutrients)
Calories791 kcal
Protein27 g
Carbohydrates50 g
Fiber14 g
Sugars32 g
Total Fat58 g
Saturated Fat6.6 g
Monounsaturated Fat35 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol16 mg
Sodium54 mg
Potassium994 mg
Calcium458 mg
Iron4 mg
Magnesium309 mg
Phosphorus655 mg
Zinc3.9 mg
Copper1.1 mg
Manganese2.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E28 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.1 mg
Folate48 mcg
Choline80 mg
Caffeine0 mg
Alcohol0.8 g
Water212 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1936. The excerpt below is the record exactly as published.
Orgeat. — Blanch and pound three-quarters of a pound of sweet-almonds and thirty bitter ones -svith a table-spoonful of -water. Stir in by degrees two pints of water and three pints of milk, and strain the whole through a cloth. Dissolve half a pound of loaf sugar in a pint of water, boil, skim well, and mix with the almond water, adding two table-spoonfuls of orange- flower water and a tea-cupful of good brandy
Cook this with the app: pantry check, scaling, and the assistant.