vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Albert's (Prince) Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
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
204Calories
6 gProtein
24 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein5.6 g
Carbohydrates24 g
Fiber1.2 g
Sugars16 g
Total Fat9.2 g
Saturated Fat2.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol124 mg
Sodium173 mg
Potassium113 mg
Calcium63 mg
Iron1.9 mg
Magnesium18 mg
Phosphorus99 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0.7 mg
Vitamin A54 mcg
Vitamin E0.8 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline106 mg
Caffeine2.3 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 121. The excerpt below is the record exactly as published.
Albert's (Prince) Pudding.— Lay the thin rind of a lemon over half a pound of crumbled Savoy cake, and pour over them haK a pint of boiling milk ; add a good pinch of salt, tjhe yolks of four eggs and the whites of two, together with a table-spoonful of powdered sugar
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