Almond Pudding
From Miller's recipe book, 1947
Presented as published in 1947. 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
1285Calories
19 gProtein
195 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories1285 kcal
Protein19 g
Carbohydrates195 g
Fiber0 g
Sugars58 g
Total Fat48 g
Saturated Fat8.1 g
Monounsaturated Fat21 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium1902 mg
Potassium261 mg
Calcium1079 mg
Iron12 mg
Magnesium52 mg
Phosphorus576 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A464 mcg
Vitamin E8.7 mg
Vitamin K52 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate273 mcg
Choline7 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 10. The excerpt below is the record exactly as published.
ALMOND PUDDING 2 ozs. margarine 6 ozs. flour 2 or 3 ozs. sugar 1 egg 4 teaspoonful almond essence Miulk (a little) 4 teaspoonful Miller’s British Baking Powder Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.