Alexandra Pudding
From The official handbook for the National Training School for Cookery, 1891
Average cost of an Alexandra Pudding is 1s. 0d.
Presented as published in 1891. 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
1823Calories
72 gProtein
75 gCarbs
135 gFat
Full nutrition (34 nutrients)
Calories1823 kcal
Protein72 g
Carbohydrates75 g
Fiber0 g
Sugars65 g
Total Fat135 g
Saturated Fat66 g
Monounsaturated Fat36 g
Polyunsaturated Fat9.7 g
Omega-30.2 g
Cholesterol2116 mg
Sodium806 mg
Potassium1108 mg
Calcium574 mg
Iron8.8 mg
Magnesium89 mg
Phosphorus1247 mg
Zinc7.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A839 mcg
Vitamin E5.3 mg
Vitamin K7.1 mcg
Vitamin B61 mg
Vitamin B125.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.5 mg
Niacin (B3)0.7 mg
Folate235 mcg
Choline1492 mg
Caffeine0 mg
Water627 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 119. The excerpt below is the record exactly as published.
ALEXANDRA PUDDING. ilveragecost of an "Alexandra Pudding" {one pint and half). INGREDIENTS. s. d. 10 eggs o 10 2 ozs. of castor sugar \ o i 1 gill (| pint) of milk o o| J a pint of good cream i o 1 teaspoonful of essence of Vanilla o i Time required, about one hour and twenty minutes. Now we will show you how to make an Alexandra Pudding. 1. We put a saucepan of warm water on the fire to boil. 2. We put the yolks of ten eggs into a basin (the whites of five of the eggs we put in another basin, the others we put aside). 3. We stir into the yolks of the eggs two ounces of castor sztgar. 4. We also add one gill (quarter of a pint) of milk and half a pint of good, crea
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Cook this with the app: pantry check, scaling, and the assistant.