vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Pudding
From Soyer's standard cookery, 1912
Serves 8
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
516Calories
21 gProtein
36 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein21 g
Carbohydrates36 g
Fiber3.8 g
Sugars30 g
Total Fat33 g
Saturated Fat1.1 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium221 mg
Calcium81 mg
Iron1.1 mg
Magnesium81 mg
Phosphorus145 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline16 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 280. The excerpt below is the record exactly as published.
Almond Pudding. Whisk the whites of seven eggs with the yolks of ten, and stir into half a pound of pulverized sweet almonds with half an ounce of pounded bitter almonds, half a pound of castor sugar and a tablespoonful of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.