Almond Pudding
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
1 cup of boiled rice may be used instead of almond meal, if desired.
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
Nutrition per serving
1608Calories
49 gProtein
191 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories1608 kcal
Protein49 g
Carbohydrates191 g
Fiber20 g
Sugars135 g
Total Fat76 g
Saturated Fat4.9 g
Monounsaturated Fat40 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium8.9 mg
Potassium1232 mg
Calcium381 mg
Iron6.7 mg
Magnesium349 mg
Phosphorus690 mg
Zinc3.9 mg
Copper1.3 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.8 mg
Folate42 mcg
Choline13 mg
Caffeine0 mg
Water306 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 Grated rind of 1 lemon 2 tablespoons cracker crumbs 4 egg whites
Cook this with the app: pantry check, scaling, and the assistant.