vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Another Amber Pudding
From The thorough good cook, 1895
Serves 5
Can be served hot or cold.
Presented as published in 1895. 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
460Calories
9 gProtein
100 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein9.2 g
Carbohydrates100 g
Fiber6.7 g
Sugars85 g
Total Fat15 g
Saturated Fat2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium88 mg
Potassium530 mg
Calcium68 mg
Iron1.6 mg
Magnesium28 mg
Phosphorus175 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C38 mg
Vitamin A105 mcg
Vitamin E0.9 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate33 mcg
Choline193 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 215. The excerpt below is the record exactly as published.
Another Amber Pudding. Take one dozen cooking apples, a cupful of sugar, six eggs, four tablespoonfuls of butter, the rind and juice of two lemons, and sufficient puff-paste to line a dish. Pare and quarter the apples and pare the lemons, taking off the thin yelloAV rind only: the white would make the pudding bitter. Put this rind, with the apj)les, butter, and lemon-juice, into a stew-pan with half a cuj^ful of wate
Cook this with the app: pantry check, scaling, and the assistant.