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Almond Pudding, Jewish
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour to bake. Sufficient for three or four persons.
Presented as published in 1892. 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
412Calories
22 gProtein
11 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein22 g
Carbohydrates11 g
Fiber6.2 g
Sugars2.5 g
Total Fat33 g
Saturated Fat4.6 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol326 mg
Sodium125 mg
Potassium484 mg
Calcium182 mg
Iron3.4 mg
Magnesium144 mg
Phosphorus412 mg
Zinc2.7 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A140 mcg
Vitamin E14 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1.9 mg
Folate63 mcg
Choline283 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 129. The excerpt below is the record exactly as published.
Almond Pudding, Jewish.— Put four ounces of sweet almonds, and three bitter ones, into a saucepan of cold water. Heat it gradu- ally, and when too hot to bear the fingers put the almonds into a basin, slip off the skins, and throw them at once into cold water. Dry them well, and pound them in a mortar until they form a smooth paste ; drop a tea-spoonful of cold water over them two or three times to prevent them oiling. ilix with them four ounces of powdered loaf sugar, and add two table-spoonfuls of rose water, together with the -,^olks of four, and the whites of three, egg
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