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Almond Pudding
From The Ideal cook book, 1899
Serves 8
Presented as published in 1899. 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
708Calories
23 gProtein
25 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein23 g
Carbohydrates25 g
Fiber11 g
Sugars8.9 g
Total Fat61 g
Saturated Fat13 g
Monounsaturated Fat28 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol182 mg
Sodium75 mg
Potassium683 mg
Calcium257 mg
Iron3.9 mg
Magnesium235 mg
Phosphorus493 mg
Zinc3.2 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E22 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.2 mg
Folate58 mcg
Choline155 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 98. The excerpt below is the record exactly as published.
Almond Pudding —Ingredients—3{ lb. sweet almonds, a large spoonful of rose water, 6 eggs, 3 spoonfuls of pounded white sugar, I qt. of milk, 3 spoonfuls of powdered crackers, 4 oz. of clarified but- ter, same of citron cut into pieces
Cook this with the app: pantry check, scaling, and the assistant.