vegetarianpescatariansoy-freefish-freeshellfish-free
Almond Pudding
From The household cook book, 1902
Serves 2
Use sweet almonds for safety.
Presented as published in 1902. 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
692Calories
25 gProtein
83 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein25 g
Carbohydrates83 g
Fiber3.1 g
Sugars69 g
Total Fat41 g
Saturated Fat8 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol341 mg
Sodium201 mg
Potassium697 mg
Calcium419 mg
Iron3.1 mg
Magnesium115 mg
Phosphorus553 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.2 mg
Folate54 mcg
Choline264 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 247. The excerpt below is the record exactly as published.
ALMOND PUDDING. 1 pint of milk. 1 teaspoon lemon essence. 2 ounces of almonds. 3 tablespoons of flour. 4 ounces of sugar. 1 ounce of butter. 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.