vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Albemarle Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons.
Presented as published in 1892. 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
255Calories
11 gProtein
12 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein11 g
Carbohydrates12 g
Fiber4.1 g
Sugars5.7 g
Total Fat20 g
Saturated Fat2.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol124 mg
Sodium48 mg
Potassium289 mg
Calcium108 mg
Iron1.8 mg
Magnesium93 mg
Phosphorus225 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E8.8 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate30 mcg
Choline115 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 120. The excerpt below is the record exactly as published.
Albemarle Pudding.— Take a quarter of a pound of sweet and three or four bitter almonds ; blanch and pound them, being carefiil not to let them oil. Beat four eggs and add to them their weight in sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.