Admiral Pudding
From The Apsley cookery book, 1905
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
2537Calories
40 gProtein
612 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories2537 kcal
Protein40 g
Carbohydrates612 g
Fiber23 g
Sugars349 g
Total Fat5.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium392 mg
Potassium4103 mg
Calcium344 mg
Iron18 mg
Magnesium237 mg
Phosphorus727 mg
Zinc4 mg
Copper1.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A2841 mcg
Vitamin E2.6 mg
Vitamin K58 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)24 mg
Folate468 mcg
Choline84 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 49. The excerpt below is the record exactly as published.
Admiral Pudding, Ingredients . Eight ounces of Potatoes. Twelve ounces of Carrots. Four ounces of Sugar. Three ounces mixed Candied Peel. Eight ounces of Flour (or Bread- crumbs). Eight ounces of Sultanas. Four ounces of Albene
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