vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond and Raisin Frozen Pudding
From The home cook book, 1905
Serves 8
Can substitute raisins with candied orange peel or preserved pineapple.
Presented as published in 1905. 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
463Calories
8 gProtein
39 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein7.9 g
Carbohydrates39 g
Fiber2.3 g
Sugars25 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.4 g
Cholesterol152 mg
Sodium23 mg
Potassium271 mg
Calcium89 mg
Iron1.1 mg
Magnesium48 mg
Phosphorus158 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0.6 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline70 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 141. The excerpt below is the record exactly as published.
ALMOND AND RAISIN FROZEN PUDDING Boil one cup of sugar in a cup of water till the sugar begins to thread. Move where it will merely simmer, and stir in gradually the yolks of four eggs which have been beaten. Let boil till quite thick. Take from the fire and beat till cool. Then add a tablespoon of gelatine soaked in two tablespoons of water and beat till thick. Stir in a pint of boiled cream, a cup of ground almonds, half a cup of seeded raisins
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