vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with brandy sauce. Time to bake, half an hour.
Presented as published in 1892. 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
392Calories
13 gProtein
11 gCarbs
40 gFat
Full nutrition (35 nutrients)
Calories392 kcal
Protein13 g
Carbohydrates11 g
Fiber4.8 g
Sugars2.8 g
Total Fat40 g
Saturated Fat4.1 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol185 mg
Sodium58 mg
Potassium339 mg
Calcium129 mg
Iron2.2 mg
Magnesium107 mg
Phosphorus264 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C0.2 mg
Vitamin A53 mcg
Vitamin E10 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate35 mcg
Choline122 mg
Caffeine0 mg
Alcohol12 g
Water60 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 130. The excerpt below is the record exactly as published.
Almond Pudding (another way). — Line a pie-dish with puff paste. Blanch and pound half a pound of sweet almonds with a little oi-ange-water. Add a quarter of a pound of melted butter, three table-spoonfuls of cream, the rind and juice of a lemon, four eggs well beaten, and a little brandy
Cook this with the app: pantry check, scaling, and the assistant.