vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Baked Almond Pudding
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
Presented as published in 1922. 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
533Calories
22 gProtein
53 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein22 g
Carbohydrates53 g
Fiber3.5 g
Sugars17 g
Total Fat26 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium96 mg
Potassium396 mg
Calcium132 mg
Iron4.5 mg
Magnesium113 mg
Phosphorus366 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate106 mcg
Choline196 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 120. The excerpt below is the record exactly as published.
BAKED ALMOND PUDDING. Quantity for 6 Persons. 8 eggs % cup of sugar Vi lb. blanched, ground almonds % lb. fine flour
Cook this with the app: pantry check, scaling, and the assistant.