Almond Pudding (Italian)

Name: Almond Pudding (Italian)
Ingredients: ZTwo ozs. of ground almonds; sugar to taste; 3 eggs; yi. pint of cream; i dessert-spoonful of orange-juice; blanched almonds; shredded candied peel

From Allied cookery, 1916

Serve with a suitable sauce.

Presented as published in 1916. 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

1618Calories

46 gProtein

43 gCarbs

141 gFat

Full nutrition (34 nutrients)

Calories1618 kcal

Protein46 g

Carbohydrates43 g

Fiber8.8 g

Sugars16 g

Total Fat141 g

Saturated Fat54 g

Monounsaturated Fat32 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol799 mg

Sodium262 mg

Potassium1349 mg

Calcium452 mg

Iron5.6 mg

Magnesium269 mg

Phosphorus891 mg

Zinc5 mg

Copper1 mg

Manganese1.7 mg

Vitamin D3 mcg

Vitamin C55 mg

Vitamin A240 mcg

Vitamin E8.8 mg

Vitamin K6.1 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.6 mg

Folate157 mcg

Choline456 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 29. The excerpt below is the record exactly as published.

ALMOND PUDDING (Italian) ZTwo ozs. of ground almonds,'^ sugar to taste, 3 eggs, yi. pint of cream, i dessert-spoonful of orange- juice, blanched almonds, shredded candied peel

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