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Almond and Apple Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
851Calories
22 gProtein
129 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories851 kcal
Protein22 g
Carbohydrates129 g
Fiber7.4 g
Sugars63 g
Total Fat29 g
Saturated Fat4.4 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol15 mg
Sodium740 mg
Potassium553 mg
Calcium391 mg
Iron5.5 mg
Magnesium123 mg
Phosphorus399 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E6.5 mg
Vitamin K6.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.3 mg
Folate112 mcg
Choline49 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 139. The excerpt below is the record exactly as published.
Almond and Apple Pudding Coffee *Almond and Apple Pudding—Pare and core 6 apples, chop into small pieces and sprinkle with % cup sugar. Have ready 2 cups breadcrumbs, soaked in % cup milk to which 1 tablespoon melted Crisco has been added. Beat 2 eggs till light, add to them grating of nutmeg, a pinch of cinnamon and good pinch of salt. Mix apple with soaked breadcrumbs, then eggs, and lastly 2 dozens blanched almonds
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