vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nut Pudding
From The national course in home economics, 1917
Serves 2
Serve with brandy.
Presented as published in 1917. 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
765Calories
27 gProtein
94 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein27 g
Carbohydrates94 g
Fiber4 g
Sugars89 g
Total Fat33 g
Saturated Fat8.9 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol401 mg
Sodium5203 mg
Potassium740 mg
Calcium511 mg
Iron3.1 mg
Magnesium128 mg
Phosphorus622 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E9.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.5 mg
Folate61 mcg
Choline354 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 197. The excerpt below is the record exactly as published.
NUT PUDDING. One pint of milk, four eggs, three-fourths cupful of sugar, one-half cupful of finely chopped almonds, sherry wine enough to taste, one-half teaspoonful of baking-powder, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.