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Sugared Almonds
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
421Calories
12 gProtein
28 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein12 g
Carbohydrates28 g
Fiber6.3 g
Sugars17 g
Total Fat29 g
Saturated Fat2.1 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium418 mg
Calcium148 mg
Iron2.2 mg
Magnesium147 mg
Phosphorus285 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 298. The excerpt below is the record exactly as published.
Sugared Almonds for Christmas SUGARED ALMONDS 1% pound almonds, blanched 1 teaspoon vanilla 1 cup sugar 1% teaspoon cinnamon Y% cup water
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