vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Sauce for Puddings
From Cassell's dictionary of cookery, 1892
Serves 4
Do not pour the sauce over the pudding, as every one may not like the flavour.
Presented as published in 1892. 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
3781Calories
139 gProtein
141 gCarbs
325 gFat
Full nutrition (34 nutrients)
Calories3781 kcal
Protein139 g
Carbohydrates141 g
Fiber81 g
Sugars28 g
Total Fat325 g
Saturated Fat25 g
Monounsaturated Fat206 g
Polyunsaturated Fat80 g
Omega-30 g
Cholesterol46 mg
Sodium11 mg
Potassium4798 mg
Calcium1755 mg
Iron24 mg
Magnesium1757 mg
Phosphorus3149 mg
Zinc20 mg
Copper6.7 mg
Manganese14 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A16 mcg
Vitamin E167 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)7.4 mg
Niacin (B3)24 mg
Folate313 mcg
Choline374 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 130. The excerpt below is the record exactly as published.
Almond Sauce for Paddings.— Boil gently a quarter of a pint of water and half that quantity of new milk. Pour this slowly, when boiUng — stirring aU the time — upon a ALM (8) ALM dessert-spoonful of arrowroot, mixed with a little water. Add sugar to taste, the beaten yolk of an egg, and twenty drops of the es- sence of sweet almonds
Cook this with the app: pantry check, scaling, and the assistant.