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Pralined Almonds
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
207Calories
8 gProtein
8 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein7.6 g
Carbohydrates7.7 g
Fiber4.5 g
Sugars1.6 g
Total Fat18 g
Saturated Fat1.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.4 mg
Potassium262 mg
Calcium96 mg
Iron1.3 mg
Magnesium97 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline19 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 393. The excerpt below is the record exactly as published.
splintered or chopped almonds set to bake on a tray in a moderate oven. Be sure to stir them frequently, that they may colour evenly, and with- draw them when they are of a nice golden shade. Pralined Almonds.—Proceed as for grilled almonds, but sprinkle them frequently with icing sugar
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