Puree of Almonds

Name: Puree of Almonds
Ingredients: a pint of milk; half a pound of sugar; ten ounces of potato flour; eighty finely-powdered almonds; sixteen bitter ones; twelve eggs

From National viands à la mode, 1895

Presented as published in 1895. 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

19859Calories

695 gProtein

1040 gCarbs

1460 gFat

Full nutrition (34 nutrients)

Calories19859 kcal

Protein695 g

Carbohydrates1040 g

Fiber318 g

Sugars282 g

Total Fat1460 g

Saturated Fat131 g

Monounsaturated Fat879 g

Polyunsaturated Fat322 g

Omega-30.3 g

Cholesterol2290 mg

Sodium1200 mg

Potassium24348 mg

Calcium8103 mg

Iron116 mg

Magnesium7391 mg

Phosphorus15746 mg

Zinc90 mg

Copper26 mg

Manganese60 mg

Vitamin D17 mcg

Vitamin C11 mg

Vitamin A1116 mcg

Vitamin E123 mg

Vitamin K1.8 mcg

Vitamin B66.4 mg

Vitamin B128 mcg

Thiamin (B1)5.7 mg

Riboflavin (B2)8.7 mg

Niacin (B3)113 mg

Folate552 mcg

Choline2199 mg

Caffeine0 mg

Water1022 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Puree of Almonds Mandelbrei Stir together in a pint of milk half a pound of sugar, ten ounces of potato flour with eighty finely- powdered almonds, among which should be sixteen bitter ones. Boil to a thick pulp, constantly stir- ring till bubbles appear ; then beat twelve eggs

Cook this with the app: pantry check, scaling, and the assistant.