Almond Pudding (German Style)

Name: Almond Pudding (German Style)
Ingredients: five ounces of butter; one-half pound of sugar; the yolks of nine eggs; lemon peel; six ounces of pounded almonds; one-half pound of almond paste; one-half pound of biscuits soaked in milk and squeezed out dry; the snow of the whites of eight eggs

From Perfection in baking, 1895

Presented as published in 1895. 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

4960Calories

181 gProtein

494 gCarbs

382 gFat

Full nutrition (34 nutrients)

Calories4960 kcal

Protein181 g

Carbohydrates494 g

Fiber46 g

Sugars328 g

Total Fat382 g

Saturated Fat49 g

Monounsaturated Fat141 g

Polyunsaturated Fat60 g

Omega-30.3 g

Cholesterol3500 mg

Sodium2567 mg

Potassium3598 mg

Calcium2013 mg

Iron32 mg

Magnesium915 mg

Phosphorus3497 mg

Zinc21 mg

Copper3.7 mg

Manganese6.8 mg

Vitamin D17 mcg

Vitamin C130 mg

Vitamin A1363 mcg

Vitamin E83 mg

Vitamin K2.6 mcg

Vitamin B62 mg

Vitamin B127.7 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)7.5 mg

Niacin (B3)17 mg

Folate791 mcg

Choline2661 mg

Caffeine0 mg

Water859 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 11. The excerpt below is the record exactly as published.

A^lmond Pudding. GERMAN STYLE. Stir light five ounces of butter and one-half pound of sugar; then add the yolks of nine eggs, lemon peel, six ounces of pounded almonds or one-half pound of almond paste, one-half pound of biscuits soaked in milk and squeezed out dry, and the snow of the whites of eight eggs

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