Almond Pudding (good)

Name: Almond Pudding (good)
Ingredients: four ounces of sweet almonds; six bitter ones; a little rose-water; a piece of butter the size of an egg; a glassful of warm cream; five eggs; a glass of sherry; a little grated nutmeg

From Puddings and Pastry à la Mode, 1889

Serve with sweet sauce.

Presented as published in 1889. 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

3161Calories

97 gProtein

100 gCarbs

341 gFat

Full nutrition (34 nutrients)

Calories3161 kcal

Protein97 g

Carbohydrates100 g

Fiber35 g

Sugars16 g

Total Fat341 g

Saturated Fat66 g

Monounsaturated Fat116 g

Polyunsaturated Fat40 g

Omega-30.1 g

Cholesterol1436 mg

Sodium439 mg

Potassium2889 mg

Calcium1081 mg

Iron15 mg

Magnesium832 mg

Phosphorus2035 mg

Zinc13 mg

Copper3.2 mg

Manganese6.5 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E75 mg

Vitamin K6.4 mcg

Vitamin B60.9 mg

Vitamin B122.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)4.4 mg

Niacin (B3)11 mg

Folate242 mcg

Choline883 mg

Caffeine0 mg

Water530 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Almond Pudding (good). Blanch and beat to a paste four ounces of sweet almonds and six bitter ones, adding a little rose-water to prevent oiling. Add a few lumps of loaf sugar which have been well rubbed on the rind of a lemon, a piece of butter the size of an egg, previously melted in a glassful of warm cream, five eggs well beaten, a glass of sherry, and a little grated nutmeg

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