vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Pudding
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
693Calories
23 gProtein
79 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein23 g
Carbohydrates79 g
Fiber5.4 g
Sugars64 g
Total Fat34 g
Saturated Fat7.7 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol215 mg
Sodium165 mg
Potassium750 mg
Calcium444 mg
Iron2.5 mg
Magnesium151 mg
Phosphorus552 mg
Zinc3 mg
Copper0.5 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E12 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline213 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 74. The excerpt below is the record exactly as published.
Almond Pudding Line dessert cups with strips of sponge cake. Fill with following custard : 2 eggs 1 pint milk Y2 cup sugar 2 tablespoons cornstarch When custard is partly cool, flavor and add two-thirds cup chopped blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.