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Almond Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
259Calories
3 gProtein
15 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein3.5 g
Carbohydrates15 g
Fiber0.7 g
Sugars13 g
Total Fat21 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol92 mg
Sodium43 mg
Potassium68 mg
Calcium30 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline70 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 115. The excerpt below is the record exactly as published.
Almond Pudding Meringues Coffee *Almond Pudding—Beat separately yolks of 2 eggs and whites of 3, and mix to a cream with 4 tablespoons ground almonds, 4 tablespoons sugar, and 4 tablespoons Crisco. Mix in a wineglass of sherry
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