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Sugared Almonds
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
319Calories
7 gProtein
36 gCarbs
17 gFat
Full nutrition (28 nutrients)
Calories319 kcal
Protein7.3 g
Carbohydrates36 g
Fiber3.8 g
Sugars25 g
Total Fat17 g
Saturated Fat1.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.6 g
Sodium67 mg
Potassium243 mg
Calcium100 mg
Iron3.2 mg
Magnesium84 mg
Phosphorus165 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate8 mcg
Choline0.8 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 368. The excerpt below is the record exactly as published.
Sugared Almonds. Blanch one cupful of almonds. Put half a cupful of boiling water and half a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.