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Sugared Almonds
From The national course in home economics, 1917
Serves 12
They should be thoroughly dried and kept in a warm place.
Presented as published in 1917. 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
364Calories
8 gProtein
46 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein8 g
Carbohydrates46 g
Fiber4.7 g
Sugars39 g
Total Fat19 g
Saturated Fat1.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol0 mg
Sodium1.9 mg
Potassium278 mg
Calcium103 mg
Iron1.4 mg
Magnesium103 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 238. The excerpt below is the record exactly as published.
SUGARED ALMONDS. Boil together a syrup made from one pound of sugar and one pint of water. Blanch one pound of sweet almonds
Cook this with the app: pantry check, scaling, and the assistant.