Almond Puddings
From French dishes for American tables, 1886
Can substitute almonds with crushed macaroons.
Presented as published in 1886. 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
2147Calories
81 gProtein
234 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories2147 kcal
Protein81 g
Carbohydrates234 g
Fiber13 g
Sugars112 g
Total Fat97 g
Saturated Fat17 g
Monounsaturated Fat50 g
Polyunsaturated Fat20 g
Omega-30.1 g
Cholesterol1488 mg
Sodium577 mg
Potassium1464 mg
Calcium525 mg
Iron15 mg
Magnesium357 mg
Phosphorus1431 mg
Zinc8.9 mg
Copper1.4 mg
Manganese3 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.1 mg
Niacin (B3)8.4 mg
Folate279 mcg
Choline1176 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 83. The excerpt below is the record exactly as published.
Almond Puddings. Blanch and chop fine a quarter of a pound of almonds, which mix thor- oughly together with two ounces of flour, four ouncet of powdered sugar, and two ounces of corn starch. Separate the whites and yolks of eight eggs. Beat the yolks well, flavor them with vanilla, and mix to- gether with the above ingredients. Then beat the whites very stiff, and stir them in thoroughly with the rest. Butter some little tin timbale - molds, which nearly fill with the mixture, cover with but- tered paper, and place them in a pan in which you have put enough water to reach about three quarters of the height of the timbale-molds, and send to a moderate oven for about three quarters of an hour, or until done, of which you may judge by inserting a straw in the cake, and, if it comes out clean, it is sufficiently done. Remove the cake from the molds. Serve with the following sauce : With a small coffee-cup full of currant jelly
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.