vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Pudding
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
694Calories
14 gProtein
32 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein14 g
Carbohydrates32 g
Fiber2.7 g
Sugars15 g
Total Fat58 g
Saturated Fat26 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol331 mg
Sodium128 mg
Potassium359 mg
Calcium163 mg
Iron1.9 mg
Magnesium72 mg
Phosphorus282 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin E6 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.1 mg
Folate38 mcg
Choline158 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 133. The excerpt below is the record exactly as published.
Almond Pudding. Tie closely in a muslin bag % of a vanilla bean cut fine. Boil in 1 quart of rich cream until it is flavored ; take the bag from cream, pour over % pound of sponge or almond cakes sliced, thin ; put in a pudding dish, cover the dish till cake is dissolved. Have ready 4 ounces sweet almonds, 2 ounces bitter almonds, that have been blanched and pounded to a paste, with enough rose water to keep them from oiling in the mortar. Beat 8 eggs, light. When the cream and cake are cold, stir alternately with them the eggs, al- monds and % pound powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.