vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Ponding Souffle aux Amandes
From The new century cookery book, 1901
Serves 2
Corn-flour, potato flour, or Vienna flour may be used in place of creme de riz.
Presented as published in 1901. 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
804Calories
29 gProtein
19 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein29 g
Carbohydrates19 g
Fiber1.9 g
Sugars8.7 g
Total Fat68 g
Saturated Fat32 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol705 mg
Sodium302 mg
Potassium607 mg
Calcium376 mg
Iron3.2 mg
Magnesium78 mg
Phosphorus555 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.2 mcg
Vitamin C0.2 mg
Vitamin A279 mcg
Vitamin E5.3 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate77 mcg
Choline470 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 440. The excerpt below is the record exactly as published.
Ponding Souffle aux Amandes {Burnt Almond Plodding). — \ pint milk, 1 dessertspoonful creme de riz, a pinch of ground cinnamon, 1 oz. burnt almonds, 4 pint cream, 6 yolks of eggs, 1^ oz. vanilla sugar
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