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Roasted Almonds
From The art of German cooking and baking, 1922
Serves 10
Presented as published in 1922. 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
439Calories
10 gProtein
55 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein9.6 g
Carbohydrates55 g
Fiber5.7 g
Sugars47 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium334 mg
Calcium123 mg
Iron1.7 mg
Magnesium123 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline24 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 174. The excerpt below is the record exactly as published.
ROASTED ALMONDS. 1 lb. of sweet almonds hi vanilla bean % pt. of water 1 lb. of sugar A few drops of oil
Cook this with the app: pantry check, scaling, and the assistant.