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Jewish Almond Pudding
From Modern cookery, in all its branches, 1884
Serves 8
The recipe yields two puddings suitable for a small party.
Presented as published in 1884. 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
411Calories
13 gProtein
40 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein13 g
Carbohydrates40 g
Fiber6.2 g
Sugars30 g
Total Fat25 g
Saturated Fat1.9 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium364 mg
Calcium134 mg
Iron1.9 mg
Magnesium134 mg
Phosphorus239 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.8 mg
Folate22 mcg
Choline26 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 522. The excerpt below is the record exactly as published.
JEWISH ALMOND PUDDING. We have not thought it necessary to test this receipt ourselves, as we have tasted the puddings made by it more than once, and have received the exact directions for them from the Jewish lady at whose house they were made. They are extremely delicate and excellent. The almonds for them were procured ready ground from a Jew con- fectioner, but when they cannot be thus obtained they must be pounded in the usual manner. With half a pound of sweet, mingle six or seven bitter almonds, half a pound of sifted sugar, a little fine orange-flower water, with the yolks of ten and the whites of seven
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