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Apples and Almonds, Pudding of
From Cassell's dictionary of cookery, 1892
Serves 3
Time to bake, about forty minutes. Sufficient for five or six persons.
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
586Calories
18 gProtein
81 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein18 g
Carbohydrates81 g
Fiber13 g
Sugars56 g
Total Fat26 g
Saturated Fat3.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol248 mg
Sodium97 mg
Potassium754 mg
Calcium203 mg
Iron3.4 mg
Magnesium131 mg
Phosphorus363 mg
Zinc2.3 mg
Copper0.6 mg
Manganese1 mg
Vitamin D1.3 mcg
Vitamin C57 mg
Vitamin A115 mcg
Vitamin E11 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.2 mg
Folate61 mcg
Choline231 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 159. The excerpt below is the record exactly as published.
Apples and Almonds, Pudding of .— Stew to a pulp six or eight good baking apples^ APP (24) APR sweeten and flavour tlicni ; then lay them at the bottom of a well-buttered dish. Blanch and pound a quarter of a pound of sweet almonds ; add to them four table-spoonfuls of sifted sugar, two table-spooirfids of floui-, the grated rind and juice of a lemon, and four well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.