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Acidulated Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons. Probable cost, Is. 2d.
Presented as published in 1892. 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
525Calories
7 gProtein
131 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein7 g
Carbohydrates131 g
Fiber11 g
Sugars76 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium542 mg
Potassium571 mg
Calcium268 mg
Iron17 mg
Magnesium46 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C186 mg
Vitamin A23 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate142 mcg
Choline29 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 119. The excerpt below is the record exactly as published.
Acidulated Pudding.— Take the thin rind of thi-ee lemons and two Seville oranges, with a quarter of a pound of sugar : place them in a bowl with a pint of boiling water, and let them remain about an hour and a half; then remove the rinds, and add the juice of the lemons. Put thi-ee or four slices of sponge- cak
Cook this with the app: pantry check, scaling, and the assistant.