Almond Pudding (Jewish)

Name: Almond Pudding (Jewish)
Ingredients: I Ib. ground almonds; | i lb. castor sugar; 6 eggs

From The St. Mungo cookery book, 1904

Flora Simmonds.

Presented as published in 1904. 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

4124Calories

157 gProtein

302 gCarbs

257 gFat

Full nutrition (34 nutrients)

Calories4124 kcal

Protein157 g

Carbohydrates302 g

Fiber42 g

Sugars227 g

Total Fat257 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium432 mg

Potassium3444 mg

Calcium1223 mg

Iron20 mg

Magnesium1175 mg

Phosphorus2916 mg

Zinc17 mg

Copper4.7 mg

Manganese8.3 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B61 mg

Vitamin B122.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)4.8 mg

Niacin (B3)18 mg

Folate312 mcg

Choline882 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 27. The excerpt below is the record exactly as published.

ALMOND PUDDING (Jewish). I Ib. ground almonds. | i lb. castor sugar. 1 6 eggs

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