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Almond Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe attributed to Mrs. Wilkinson.
Presented as published in 1907. 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
460Calories
16 gProtein
46 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein16 g
Carbohydrates46 g
Fiber4.7 g
Sugars40 g
Total Fat25 g
Saturated Fat3.5 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol248 mg
Sodium95 mg
Potassium370 mg
Calcium139 mg
Iron2.6 mg
Magnesium110 mg
Phosphorus314 mg
Zinc2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E10 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate48 mcg
Choline216 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 44. The excerpt below is the record exactly as published.
Almond Pudding1. 8ozs. ground Sweet Almonds. 8ozs. Caster Sugar. 8 Eggs, leaving out 4 whites
Cook this with the app: pantry check, scaling, and the assistant.