vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Wedding Cakes, Almond Paste for
From Recipes for the million, 1891
Serves 10
Presented as published in 1891. 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
459Calories
12 gProtein
55 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein12 g
Carbohydrates55 g
Fiber5.7 g
Sugars47 g
Total Fat24 g
Saturated Fat2.2 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium354 mg
Calcium131 mg
Iron2 mg
Magnesium124 mg
Phosphorus248 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate27 mcg
Choline68 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 225. The excerpt below is the record exactly as published.
WEDDING CAKES, Almond Paste for. — Pulp one pound of Jordon almonos very fine with rose water, then whisk the whites of three 203 fine eggs to a strong froth. Mix the whole lightly together, gradually adding one pound of powdered loaf sugar
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