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Adelaide Pudding No. 1
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
532Calories
15 gProtein
102 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein15 g
Carbohydrates102 g
Fiber0.7 g
Sugars64 g
Total Fat8.1 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium696 mg
Potassium206 mg
Calcium62 mg
Iron4.1 mg
Magnesium25 mg
Phosphorus203 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C13 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate113 mcg
Choline222 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 46. The excerpt below is the record exactly as published.
ADELAIDE PUDDING NO. 1 Eggs, 6. Water, 2 cups. Lemon extract, 1 teaspoon. Salt, 1 teaspoon. Corn-starch, 1 cup. Sugar, 11/4 cups. Lemon, grated rind and juice, 1. Flour, iy2 cups.
Cook this with the app: pantry check, scaling, and the assistant.