vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Pudding
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
397Calories
12 gProtein
39 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein12 g
Carbohydrates39 g
Fiber3.4 g
Sugars25 g
Total Fat22 g
Saturated Fat3.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol145 mg
Sodium111 mg
Potassium284 mg
Calcium102 mg
Iron1.9 mg
Magnesium82 mg
Phosphorus235 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C1.6 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline110 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 46. The excerpt below is the record exactly as published.
ALMOND PUDDING. Almonds, y2 pound. Sugar, 1 cup. Eggs, 6. Lemon juice, 2 tablespoons. Cake crumbs, 1 cup.
Cook this with the app: pantry check, scaling, and the assistant.