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Almond Pudding No. 2
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. 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
724Calories
16 gProtein
34 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein16 g
Carbohydrates34 g
Fiber4.2 g
Sugars16 g
Total Fat60 g
Saturated Fat26 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol299 mg
Sodium194 mg
Potassium393 mg
Calcium187 mg
Iron2.6 mg
Magnesium94 mg
Phosphorus311 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A153 mcg
Vitamin E8 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate51 mcg
Choline166 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 250. The excerpt below is the record exactly as published.
ALMOND PUDDING. No. 2. Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread ; then beat half a pound of blanched almonds very fine till they become a paste, with two teaspoonfuls of orange-flower DtlMPLimS AND PVDDINGH. 371 water ; beat up the yolks of eight eggs and the whites of four ; mix all well together ; put in a quarter of a pound of loaf sugar and stir in three or four ounces of melted butter
Cook this with the app: pantry check, scaling, and the assistant.