Almond Puddings

Name: Almond Puddings
Ingredients: the yolks of twelve eggs; the whites of six; three-quarters of a pound of ground sweet almonds; two ounces of ground bitter almonds; one pound of sifted white sugar; twopennyworth of orange-flower water

From The book of plain cooking, 1904

Presented as published in 1904. 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

4849Calories

139 gProtein

541 gCarbs

258 gFat

Full nutrition (34 nutrients)

Calories4849 kcal

Protein139 g

Carbohydrates541 g

Fiber48 g

Sugars467 g

Total Fat258 g

Saturated Fat13 g

Monounsaturated Fat108 g

Polyunsaturated Fat42 g

Omega-30 g

Cholesterol0 mg

Sodium8.4 mg

Potassium2881 mg

Calcium1051 mg

Iron15 mg

Magnesium1062 mg

Phosphorus1927 mg

Zinc12 mg

Copper4.1 mg

Manganese8.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E99 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)6 mg

Niacin (B3)15 mg

Folate171 mcg

Choline177 mg

Caffeine0 mg

Water279 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 37. The excerpt below is the record exactly as published.

Almond Puddings These are somewhat expensive, and a little troublesome to make properly. Take the yolks of twelve eggs and the whites of six, three-quar- ters of a pound of ground sweet almonds, two ounces of ground bitter almonds, one pound of sifted white sugar, twopennyworth of orange- flower wate

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