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Syrup of Almond
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 18
An excellent and elegant syrup.
Presented as published in 1882. 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
598Calories
5 gProtein
119 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein5.3 g
Carbohydrates119 g
Fiber3.1 g
Sugars114 g
Total Fat13 g
Saturated Fat1 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol0 mg
Sodium6 mg
Potassium218 mg
Calcium84 mg
Iron1.4 mg
Magnesium71 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline13 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 50. The excerpt below is the record exactly as published.
SYRUP OF ALMOND. Sweet almonds 12 ounces. Bitter almonds 4 ounces. Sugar refined in coarse powder 72 ounces. Water 3 pints
Cook this with the app: pantry check, scaling, and the assistant.