Almond Cup Pudding

Name: Almond Cup Pudding
Ingredients: Four ounces of sweet Almonds; Two ounces of bitter Almonds; Two ounces of Butter, or Albene; Two whites of Eggs; One tablespoonful of Cream; One and a half ounces of Flour; One ounce of castor Sugar

From The Apsley cookery book, 1905

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

1443Calories

54 gProtein

99 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories1443 kcal

Protein54 g

Carbohydrates99 g

Fiber21 g

Sugars36 g

Total Fat100 g

Saturated Fat13 g

Monounsaturated Fat58 g

Polyunsaturated Fat23 g

Omega-30 g

Cholesterol387 mg

Sodium148 mg

Potassium1457 mg

Calcium531 mg

Iron10 mg

Magnesium484 mg

Phosphorus1070 mg

Zinc6.9 mg

Copper1.9 mg

Manganese4.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E45 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.6 mg

Niacin (B3)9.1 mg

Folate190 mcg

Choline383 mg

Caffeine0 mg

Water96 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 74. The excerpt below is the record exactly as published.

Almond Cup Pudding. Ingredients . Four ounces of sweet Almonds. Two ounces of bitter Almonds. Two ounces of Butter, or Albene. Two whites of Eggs. One tablespoonful of Cream. One and a half ounces of Flour. One ounce of castor Sugar

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