Almond Pudding (Sir Moses Montefiore)

Name: Almond Pudding (Sir Moses Montefiore)
Ingredients: ONE pound of ground almonds; one pound of sifted sugar; twelve eggs (leave out four whites)

From The Dudley book of cookery and household recipes, 1909

It is equally good cold and will keep several days.

Presented as published in 1909. 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

5426Calories

194 gProtein

530 gCarbs

286 gFat

Full nutrition (34 nutrients)

Calories5426 kcal

Protein194 g

Carbohydrates530 g

Fiber42 g

Sugars455 g

Total Fat286 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium861 mg

Potassium3863 mg

Calcium1393 mg

Iron25 mg

Magnesium1212 mg

Phosphorus3510 mg

Zinc20 mg

Copper4.9 mg

Manganese8.4 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61.5 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)6.1 mg

Niacin (B3)19 mg

Folate453 mcg

Choline1764 mg

Caffeine0 mg

Water477 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 46. The excerpt below is the record exactly as published.

ALMOND PUDDING (SIR MOSES MONTEFIORE) ONE pound of ground almonds, one pound of sifted sugar, twelve eggs (leave out four whites)

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