Almond Pudding

Name: Almond Pudding
Ingredients: one pound of almonds; two teaspoonfuls of rose water; a wine glass of wine; a half cupful of cream; a large spoonful of bread crumbs; a half pound of sugar; seven well beaten eggs; a half teaspooiiful of grated nutmeg

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

4815Calories

144 gProtein

331 gCarbs

308 gFat

Full nutrition (34 nutrients)

Calories4815 kcal

Protein144 g

Carbohydrates331 g

Fiber49 g

Sugars230 g

Total Fat308 g

Saturated Fat52 g

Monounsaturated Fat163 g

Polyunsaturated Fat57 g

Omega-30.1 g

Cholesterol1423 mg

Sodium535 mg

Potassium4162 mg

Calcium1443 mg

Iron24 mg

Magnesium1248 mg

Phosphorus3091 mg

Zinc18 mg

Copper4.4 mg

Manganese10 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A560 mcg

Vitamin E3.7 mg

Vitamin K3.9 mcg

Vitamin B61.2 mg

Vitamin B123.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)18 mg

Folate168 mcg

Choline1041 mg

Caffeine0 mg

Water557 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 58. The excerpt below is the record exactly as published.

Almond Pudding. — Blanche one pound of almonds and grind to a smooth paste with two teaspoonfuls of rose water. Add a wine glass of wine and a half cupful of cream thickened with a large spoonful of bread crumbs. Add a half pound of sugar, seven well beaten eggs and a half teaspooiiful of grated nutmeg

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