Almond Pudding

Name: Almond Pudding
Ingredients: 1 lb. of almonds; 1 lb. of bread crumbs; 1 lb. of suet; 3 eggs; 1 pot of apricot jam

From Savouries and sweets suitable for luncheons and dinners, 1886

For four or five persons.

Presented as published in 1886. 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

4301Calories

83 gProtein

222 gCarbs

341 gFat

Full nutrition (33 nutrients)

Calories4301 kcal

Protein83 g

Carbohydrates222 g

Fiber35 g

Sugars23 g

Total Fat341 g

Saturated Fat130 g

Monounsaturated Fat145 g

Polyunsaturated Fat37 g

Cholesterol154 mg

Sodium1684 mg

Potassium2159 mg

Calcium1000 mg

Iron20 mg

Magnesium686 mg

Phosphorus1550 mg

Zinc10 mg

Copper2.7 mg

Manganese7 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A2 mcg

Vitamin E3.6 mg

Vitamin K23 mcg

Vitamin B60.6 mg

Vitamin B121.4 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)24 mg

Folate245 mcg

Choline46 mg

Caffeine0 mg

Water40 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 21. The excerpt below is the record exactly as published.

Almond Pudding. For Four or Five Persons. — J lb. of almonds ; lb. a bread crumbs ; J lb. of suet ; 3 eggs ; ^ pot of apricot jamj

Cook this with the app: pantry check, scaling, and the assistant.