vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free

Ground Almond Pudding Boiled

Name: Ground Almond Pudding Boiled
Yield: 8 servings
Ingredients: One-half pound ground almonds; one-half pound white sifted sugar; eight eggs, beaten separately; one-half pound of bread crumbs; the rind of a grated lemon

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

Presented as published in 1907. 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

475Calories

18 gProtein

56 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories475 kcal

Protein18 g

Carbohydrates56 g

Fiber5.2 g

Sugars31 g

Total Fat21 g

Saturated Fat1.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol186 mg

Sodium280 mg

Potassium334 mg

Calcium163 mg

Iron3.3 mg

Magnesium91 mg

Phosphorus292 mg

Zinc1.9 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D1 mcg

Vitamin C16 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.1 mg

Folate66 mcg

Choline152 mg

Caffeine0 mg

Water51 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 140. The excerpt below is the record exactly as published.

GROUND ALMOND PUDDING BOILED. Mrs. H. Warner. One-half pound ground almonds, one-half pound white sifted sugar, eight eggs, beaten separately, one- half pound of bread crumbs, the rind of a grated lemon

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