vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Pudding a la Hedgehog
From The Swedish, French, American cook book, 1918
Serves 6
Dip in warm water and turn out on a paper doily; sprinkle heavily with grated chocolate and powdered sugar mixed, hedgehog it with almonds, that have been peeled, cut in strips. Serve with whipped cream.
Presented as published in 1918. 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
418Calories
12 gProtein
45 gCarbs
21 gFat
Full nutrition (35 nutrients)
Calories418 kcal
Protein12 g
Carbohydrates45 g
Fiber0.9 g
Sugars30 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol65 mg
Sodium232 mg
Potassium178 mg
Calcium110 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus175 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E1.7 mg
Vitamin K5.3 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline35 mg
Caffeine0 mg
Alcohol1.5 g
Water67 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 507. The excerpt below is the record exactly as published.
Almond Pudding a la Hedgehog Pouding aux Amandes, a la Herisson Half cup milk, six tablespoons dissolved Cox’s gelatine, two cups cut-up sponge cake, four tablespoons sugar, three tablespoons chopped almonds, two tablespoons brandy, one and a half cups whipped cream
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