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Almond Cream Pudding with Meringue a la Walde
From The Swedish, French, American cook book, 1918
Serves 4
Serve with whipped cream and apples.
Presented as published in 1918. 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
219Calories
6 gProtein
21 gCarbs
12 gFat
Full nutrition (35 nutrients)
Calories219 kcal
Protein5.9 g
Carbohydrates21 g
Fiber0 g
Sugars13 g
Total Fat12 g
Saturated Fat6.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol161 mg
Sodium142 mg
Potassium68 mg
Calcium107 mg
Iron1.3 mg
Magnesium7.8 mg
Phosphorus197 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate34 mcg
Choline112 mg
Caffeine0 mg
Alcohol1.2 g
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 510. The excerpt below is the record exactly as published.
Almond Cream Pudding with Meringue, a la Walde Pouding a la Creme d' Amandes, garni de Meringue, a la Walde Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder
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