Almond Pudding

Name: Almond Pudding
Ingredients: one pound of blanched almonds; one pound ot sugar; four whole eggs; the yelks of twelve eggs; the rind of two lemons grated; one pound of stale bread, without crust; a quarter of a pound of melted butter

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

5575Calories

199 gProtein

574 gCarbs

397 gFat

Full nutrition (34 nutrients)

Calories5575 kcal

Protein199 g

Carbohydrates574 g

Fiber62 g

Sugars480 g

Total Fat397 g

Saturated Fat42 g

Monounsaturated Fat173 g

Polyunsaturated Fat71 g

Omega-30.3 g

Cholesterol3241 mg

Sodium1160 mg

Potassium4735 mg

Calcium1741 mg

Iron32 mg

Magnesium1340 mg

Phosphorus3819 mg

Zinc25 mg

Copper5.4 mg

Manganese10 mg

Vitamin D16 mcg

Vitamin C106 mg

Vitamin A1282 mcg

Vitamin E125 mg

Vitamin K2.4 mcg

Vitamin B62.1 mg

Vitamin B127.1 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)8.9 mg

Niacin (B3)17 mg

Folate598 mcg

Choline2599 mg

Caffeine0 mg

Water827 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 22. The excerpt below is the record exactly as published.

ALMOND PUDDING. \ A !^?&y *?!*"' Macerate one pound of blanched almonds with one pound ot sugar, add slowly four whole eggs, the yelks of twelve eggs, the rind of two lemons grated. Beat thorough- ly; soak in milk one pound of stale bread, without crust; add a quarter of a pound of melted butter

Cook this with the app: pantry check, scaling, and the assistant.