Pudding d la Parisienne

Name: Pudding d la Parisienne
Ingredients: 8oz. of Jordan almonds; 2oz. of bitter, dry almonds; 12oz. of sugar; a quart of boiling cream

From The "Queen" cookery books: Ices, 1902

Use tinned apricots if necessary.

Presented as published in 1902. 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

6165Calories

79 gProtein

436 gCarbs

476 gFat

Full nutrition (34 nutrients)

Calories6165 kcal

Protein79 g

Carbohydrates436 g

Fiber35 g

Sugars352 g

Total Fat476 g

Saturated Fat202 g

Monounsaturated Fat158 g

Polyunsaturated Fat35 g

Omega-30 g

Cholesterol965 mg

Sodium199 mg

Potassium2993 mg

Calcium1339 mg

Iron11 mg

Magnesium822 mg

Phosphorus1898 mg

Zinc11 mg

Copper2.9 mg

Manganese6.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E73 mg

Vitamin K22 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.2 mg

Niacin (B3)11 mg

Folate125 mcg

Choline148 mg

Caffeine0 mg

Water557 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Pudding d la Parisienne. — Blanch and skin 8oz. of Jordan almonds and 2oz. of bitter, dry on a clean cloth, mince, and pound them in a mortar with 12oz. of sugar to a smooth paste ; now put this in a pan with the yolks of eight eggs and a quart of boiling cream

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