vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Orgeat or Almond Milk
From Cassell's dictionary of cookery, 1892
Serves 2
A refreshing 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
603Calories
18 gProtein
47 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein18 g
Carbohydrates47 g
Fiber11 g
Sugars31 g
Total Fat42 g
Saturated Fat3.2 g
Monounsaturated Fat27 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium624 mg
Calcium236 mg
Iron3.2 mg
Magnesium232 mg
Phosphorus409 mg
Zinc2.7 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E22 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)3.1 mg
Folate37 mcg
Choline44 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1043. The excerpt below is the record exactly as published.
Orgeat or Almond Milk (a refreshing drink). — Take two ounces of Jordan almonds and four bitter ones. Blanch them, put them into a mortar with two ounces of powdered sugar, and pound thenr to a smooth paste, and whilst pounding them keep di-opping half a tea-spoonful of cold water on them to pre- vent oiling. Put them into a basin, and pour gradually over them a pint of cold water
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