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Syrup of Almond
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 6
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
No method was recorded for this recipe.
Nutrition per serving
438Calories
16 gProtein
16 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein16 g
Carbohydrates16 g
Fiber9.4 g
Sugars3.3 g
Total Fat38 g
Saturated Fat2.9 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium554 mg
Calcium203 mg
Iron2.8 mg
Magnesium204 mg
Phosphorus364 mg
Zinc2.4 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E19 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.7 mg
Folate33 mcg
Choline39 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 6 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.
Cook this with the app: pantry check, scaling, and the assistant.