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Almond Pudding

Name: Almond Pudding
Yield: 5 servings
Ingredients: one quart of milk; one heaping tablespoonful of sifted flour; one pound of sweet almonds; a pinch of salt; one-third cupful of sugar; two well-beaten eggs

From The national course in home economics, 1917

Serves 5

Recipe attributed to Emily Goodwin.

Presented as published in 1917. 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

728Calories

28 gProtein

43 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories728 kcal

Protein28 g

Carbohydrates43 g

Fiber11 g

Sugars27 g

Total Fat53 g

Saturated Fat7.7 g

Monounsaturated Fat31 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol98 mg

Sodium104 mg

Potassium987 mg

Calcium495 mg

Iron3.8 mg

Magnesium271 mg

Phosphorus675 mg

Zinc3.9 mg

Copper1 mg

Manganese2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A94 mcg

Vitamin E24 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.6 mg

Folate52 mcg

Choline141 mg

Caffeine0 mg

Water191 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 190. The excerpt below is the record exactly as published.

ALMOND PUDDING. Put one quart of milk mto a double boiler; stir into it one heaping tablespoonful of sifted flour that has been stirred to a cream with a little of the milk. When cooked, take from the fire and let cool. Have ready one pound of sweet almonds blanched and pounded. Stir into the milk; add a pinch of salt, one-third cupful of sugar, flavoring and two well- beaten egg

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