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Almond Pudding (Pouding aux Amandes) a la Royale
From The Swedish, French, American cook book, 1918
Serves 2
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
1000Calories
34 gProtein
87 gCarbs
58 gFat
Full nutrition (35 nutrients)
Calories1000 kcal
Protein34 g
Carbohydrates87 g
Fiber3.8 g
Sugars46 g
Total Fat58 g
Saturated Fat23 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol124 mg
Sodium326 mg
Potassium606 mg
Calcium383 mg
Iron1.7 mg
Magnesium108 mg
Phosphorus427 mg
Zinc2.2 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D1.6 mcg
Vitamin C0.2 mg
Vitamin A281 mcg
Vitamin E3 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate42 mcg
Choline54 mg
Caffeine0 mg
Alcohol2.3 g
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 505. The excerpt below is the record exactly as published.
lmond Pudding ( Pouding aux Amandes ) a la Royale Glaze mould with lemon aspic, mix one cup of cake crumbs and four tablespoons chopped almond paste and fill half inch thick, drip on aspic to cover the cake and almond paste. Filling. One cup milk, four tablespoons sugar, four table¬ spoons almonds, five tablespoons dissolved Cox’s gelatine, one tablespoon brandy, one cup whipped cream
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