vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Rock, Dublin
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for a small dish.
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
465Calories
12 gProtein
19 gCarbs
40 gFat
Full nutrition (35 nutrients)
Calories465 kcal
Protein12 g
Carbohydrates19 g
Fiber7.1 g
Sugars9.4 g
Total Fat40 g
Saturated Fat9.3 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol30 mg
Sodium2.3 mg
Potassium419 mg
Calcium156 mg
Iron2.1 mg
Magnesium153 mg
Phosphorus276 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E15 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline32 mg
Caffeine0 mg
Alcohol1 g
Water6.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1585. The excerpt below is the record exactly as published.
Rock, Dublin.— Take half a pound of sweet almonds. Pick out eight of them, blanch them, cut them into strips, and then throw them into rose or orange-water till wanted. Put the rest of the almonds into a mortar with six bitter ones, and pound them to a paste with a dessert-spoonful of brandy. Add gradually two ounces of powdered sugar and four ounces of sweet butter
Cook this with the app: pantry check, scaling, and the assistant.