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Pate d’Amandes (Almond Paste)
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
197Calories
4 gProtein
31 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories197 kcal
Protein3.7 g
Carbohydrates31 g
Fiber1.3 g
Sugars28 g
Total Fat7.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium95 mg
Calcium33 mg
Iron0.5 mg
Magnesium36 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.4 mcg
Choline0 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 523. The excerpt below is the record exactly as published.
te d’Amandes ( Almond Paste). — Put six ounces of loaf sugar in a stewpan, add a pinch of cream of tartar and about a tablespoonful of water, bring it to the boil, remove the scum, and boil to the ball degree, i.e. 235 degrees by Senn’s saccharometer, then pour it into a basin containing three ounces of ground almonds
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