Amber Pudding
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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
512Calories
19 gProtein
74 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein19 g
Carbohydrates74 g
Fiber5.7 g
Sugars61 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol77 mg
Sodium223 mg
Potassium914 mg
Calcium731 mg
Iron0.7 mg
Magnesium73 mg
Phosphorus557 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C68 mg
Vitamin A176 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline101 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.
Amber Pudding. Boil one pint of milk with a little best Demarara sugar, and half the rind of a lemon. Beat up an ^ZZ with some custard powder, and two table- spoonfuls of milk ; pour this into the remainder of the milk, and when it is boiling stir it for several minutes ; put two tablespoonfuls of strawberry jam
Cook this with the app: pantry check, scaling, and the assistant.