Almond Pudding
From The Apsley cookery book, 1905
Equal to 850 grains.
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
1792Calories
50 gProtein
142 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories1792 kcal
Protein50 g
Carbohydrates142 g
Fiber13 g
Sugars116 g
Total Fat118 g
Saturated Fat33 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol680 mg
Sodium223 mg
Potassium1117 mg
Calcium388 mg
Iron6.9 mg
Magnesium312 mg
Phosphorus907 mg
Zinc5.2 mg
Copper1.3 mg
Manganese2.1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A629 mcg
Vitamin E3 mg
Vitamin K4.4 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.8 mg
Folate126 mcg
Choline457 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 75. The excerpt below is the record exactly as published.
Almond Pudding. Ingredients. Four ounces of ground Almonds. Eight ounces of white Bread- crumbs. Four ounces of Sugar. Two ounces of melted Butter. Whites of three Eggs. Grated rind of one Lemon. A little grated Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.