Almond Pudding (Budino di Mandorle)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Incomplete recipe
Presented as published in 1936. 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
No method was recorded for this recipe.
Nutrition per serving
1458Calories
34 gProtein
167 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories1458 kcal
Protein34 g
Carbohydrates167 g
Fiber17 g
Sugars132 g
Total Fat75 g
Saturated Fat4.9 g
Monounsaturated Fat40 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium4.6 mg
Potassium1077 mg
Calcium352 mg
Iron5.5 mg
Magnesium338 mg
Phosphorus659 mg
Zinc3.7 mg
Copper1.2 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E2.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 33. The excerpt below is the record exactly as published.
ALMOND PUDDING (Budino di Mandorle) 2 egg yolks Juice of 1 lemon 1 cup powdered sugar 1 cup almonds, grated
Cook this with the app: pantry check, scaling, and the assistant.