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Almond Steamed Pudding

Name: Almond Steamed Pudding
Yield: 6 servings
Ingredients: Three eggs; the weight of three eggs in sugar; the weight of two eggs in butter and flour; three tablespoons chopped almonds; a small teaspoon of Royal baking powder; the juice and rind of one orange

From The Swedish, French, American cook book, 1918

Serves 6

Serve as a dessert for luncheon or dinner.

Presented as published in 1918. 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

153Calories

5 gProtein

23 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories153 kcal

Protein5.3 g

Carbohydrates23 g

Fiber0.5 g

Sugars14 g

Total Fat4.9 g

Saturated Fat1.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol102 mg

Sodium100 mg

Potassium80 mg

Calcium83 mg

Iron1.3 mg

Magnesium17 mg

Phosphorus158 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C0.2 mg

Vitamin A40 mcg

Vitamin E1.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate29 mcg

Choline79 mg

Caffeine0 mg

Water21 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 552. The excerpt below is the record exactly as published.

Almond Steamed Pudding Pouding aux Amandes, cuit a la vapeur Three eggs, the weight of three eggs in sugar, the weight of two eggs in butter and flour, three tablespoons chopped almonds (or almond paste), the juice and rind of one orange, and a small teaspoon of Royal baking powder

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