York Drops

Name: York Drops
Ingredients: Blanch and dry half a pound of sweet almonds; the whites of three eggs; one pound of powdered loaf sugar; the whites of four more eggs

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

When cold, take them off the paper.

Presented as published in 1890. 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

3560Calories

92 gProtein

503 gCarbs

148 gFat

Full nutrition (34 nutrients)

Calories3560 kcal

Protein92 g

Carbohydrates503 g

Fiber28 g

Sugars464 g

Total Fat148 g

Saturated Fat20 g

Monounsaturated Fat84 g

Polyunsaturated Fat35 g

Omega-30.1 g

Cholesterol1302 mg

Sodium504 mg

Potassium2154 mg

Calcium811 mg

Iron15 mg

Magnesium656 mg

Phosphorus1784 mg

Zinc12 mg

Copper2.6 mg

Manganese5.1 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A560 mcg

Vitamin E62 mg

Vitamin K1.1 mcg

Vitamin B60.9 mg

Vitamin B123.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)4.2 mg

Niacin (B3)8.5 mg

Folate264 mcg

Choline1147 mg

Caffeine0 mg

Water277 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 16. The excerpt below is the record exactly as published.

YORK DROPS. Blanch and dry half a pound of sweet almonds, bruise them fine in a mortar, as directed for Macaroons • add the whites of three eggs, and pound them also well with the almonds ; add one pound of powdered loaf sugar and the whites of four more eggs

Cook this with the app: pantry check, scaling, and the assistant.