vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Orgeat
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
484Calories
22 gProtein
36 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein22 g
Carbohydrates36 g
Fiber4.2 g
Sugars31 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium944 mg
Calcium688 mg
Iron1.2 mg
Magnesium135 mg
Phosphorus629 mg
Zinc3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E7.5 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.6 mg
Folate13 mcg
Choline102 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 217. The excerpt below is the record exactly as published.
ORGEAT. Boil two quarts of milk with a stick of cinnamon. Take out the cin- namon and let it stand till cold; stir it often to prevent the cream from rising to the top. Blanch four ounces of the best sweet almonds, pound them in a marble mortar, with a little rose-water; mix them well with the milk; sweeten with loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.