Almond Puddings
From Wholesome cookery, 1887
Presented as published in 1887. 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
2259Calories
93 gProtein
85 gCarbs
233 gFat
Full nutrition (34 nutrients)
Calories2259 kcal
Protein93 g
Carbohydrates85 g
Fiber43 g
Sugars27 g
Total Fat233 g
Saturated Fat21 g
Monounsaturated Fat113 g
Polyunsaturated Fat44 g
Omega-30.1 g
Cholesterol534 mg
Sodium244 mg
Potassium3008 mg
Calcium1279 mg
Iron14 mg
Magnesium960 mg
Phosphorus2091 mg
Zinc13 mg
Copper3.6 mg
Manganese7.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E88 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B122.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)4.7 mg
Niacin (B3)13 mg
Folate197 mcg
Choline515 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 52. The excerpt below is the record exactly as published.
Almond Puddings. Boil half a pint of milk with 2 ounces of butter. Pour it over 6 ounces of bread-crumbs; add 12 peeled and pounded Jordan almonds, sugar to taste, and 2 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.