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Almond Pudding in Aspic, a la Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Serve with whipped cream.
Presented as published in 1918. 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
272Calories
11 gProtein
23 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories272 kcal
Protein11 g
Carbohydrates23 g
Fiber0.6 g
Sugars11 g
Total Fat15 g
Saturated Fat7.1 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol39 mg
Sodium103 mg
Potassium124 mg
Calcium85 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A87 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline14 mg
Caffeine0 mg
Alcohol0.8 g
Water50 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 507. The excerpt below is the record exactly as published.
Almond Pudding in Aspic, a la Hammond Pouding aux Amandes en Aspic, a la Hammond Put half inch thick of lemon jelly in a ring mould, decorate with first a white rose and then a red rose made from almond paste around the bottom of the mould; cover with jelly; fill. Filling. Half cup milk, one tablespoon brandy, three table¬ spoons sugar, one cup cake crumbs, six tablespoons dissolved Cox’s gelatine, two tablespoons almond paste, one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.