Nut Pudding for Diabetic Patients

Name: Nut Pudding for Diabetic Patients
Ingredients: Four ounces of Pine kernels; Four ounces of Brazil nuts; Four ounces of Almonds; Four ounces of Walnuts; Whites of five Eggs

From The Apsley cookery book, 1905

Albumen value, 1852 grains.

Presented as published in 1905. 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

2648Calories

89 gProtein

61 gCarbs

226 gFat

Full nutrition (34 nutrients)

Calories2648 kcal

Protein89 g

Carbohydrates61 g

Fiber25 g

Sugars0.9 g

Total Fat226 g

Saturated Fat19 g

Monounsaturated Fat56 g

Polyunsaturated Fat73 g

Omega-30.1 g

Cholesterol930 mg

Sodium355 mg

Potassium2328 mg

Calcium719 mg

Iron14 mg

Magnesium882 mg

Phosphorus2281 mg

Zinc14 mg

Copper4.6 mg

Manganese7.3 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K2.7 mcg

Vitamin B61.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)5.8 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water201 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 80. The excerpt below is the record exactly as published.

Nut Pudding for Diabetic Patients. Ingredients. Four ounces of Pine kernels. I Four ounces of Brazil nuts. Four ounces of Almonds. | Four ounces of Walnuts. Whites of five Eggs

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