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Almond Pudding (Pouding aux Amandes) a la Walde

Name: Almond Pudding (Pouding aux Amandes) a la Walde
Yield: 1 servings
Ingredients: One cup milk; yolks of two eggs; whites of three; four tablespoons sugar; one tablespoon cornstarch; two tablespoons brandy; four tablespoons almonds; six tablespoons dissolved Cox’s gelatine

From The Swedish, French, American cook book, 1918

Serves 1

Serve with a fruit sauce and whipped cream.

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

911Calories

62 gProtein

77 gCarbs

33 gFat

Full nutrition (35 nutrients)

Calories911 kcal

Protein62 g

Carbohydrates77 g

Fiber3.5 g

Sugars62 g

Total Fat33 g

Saturated Fat9 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.3 g

Omega-30 g

Cholesterol396 mg

Sodium206 mg

Potassium646 mg

Calcium452 mg

Iron2.7 mg

Magnesium124 mg

Phosphorus561 mg

Zinc2.8 mg

Copper1.4 mg

Manganese0.8 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A208 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.5 mg

Folate64 mcg

Choline341 mg

Caffeine0 mg

Alcohol9.3 g

Water259 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 506. The excerpt below is the record exactly as published.

Almond Pudding ( Pouding aux Amandes) a la Walde One cup milk, yolks of two eggs, whites of three, four tablespoons sugar, one tablespoon cornstarch, two tablespoons brandy, four tablespoons almonds, six tablespoons dissolved Cox’s gelatine

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