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Sugared Almonds
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
304Calories
7 gProtein
37 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein7.2 g
Carbohydrates37 g
Fiber4.3 g
Sugars27 g
Total Fat16 g
Saturated Fat1.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol0 mg
Sodium68 mg
Potassium243 mg
Calcium105 mg
Iron3.2 mg
Magnesium88 mg
Phosphorus158 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E8.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate22 mcg
Choline17 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 349. The excerpt below is the record exactly as published.
SUGARED ALMONDS. — Put into a sauce^pan ^ cup sugar and •| cup boiling water; boil ^ hour, and add 1 cup blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.