Almond Puddings
From The child's cookery book, 1900
Presented as published in 1900. 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
717Calories
23 gProtein
96 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein23 g
Carbohydrates96 g
Fiber3.1 g
Sugars68 g
Total Fat39 g
Saturated Fat7.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol248 mg
Sodium166 mg
Potassium685 mg
Calcium408 mg
Iron3.6 mg
Magnesium116 mg
Phosphorus521 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.3 mg
Folate69 mcg
Choline190 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 10. The excerpt below is the record exactly as published.
Almond Puddings Boil half a pint of milk and let it cool ; beat one egg with one ounce of flour, blanch one ounce of almonds and chop them very fine, melt half an ounce of butter in the milk, add two ounces of pounded sugar
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