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Almond Custard Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Presented as published in 1907. 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
723Calories
23 gProtein
76 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein23 g
Carbohydrates76 g
Fiber3.8 g
Sugars46 g
Total Fat38 g
Saturated Fat16 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol376 mg
Sodium428 mg
Potassium577 mg
Calcium420 mg
Iron3.6 mg
Magnesium91 mg
Phosphorus492 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A297 mcg
Vitamin E5.5 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.5 mg
Folate93 mcg
Choline298 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 63. The excerpt below is the record exactly as published.
ALMOND CUSTARD PUDDING. Butter and sugar the pudding molds. Prepare a custard with 10 ounces of bread crumbs, 3 pints of milk, 8 yolks and 4 whole eggs, 8 ounces of sugar, 4 ounces of melted butter, 4 ounces of chopped and browned almonds; flavor vanilla
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