vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Arabian Pudding
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
862Calories
36 gProtein
42 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein36 g
Carbohydrates42 g
Fiber14 g
Sugars22 g
Total Fat67 g
Saturated Fat8.9 g
Monounsaturated Fat39 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol205 mg
Sodium134 mg
Potassium1144 mg
Calcium533 mg
Iron5.1 mg
Magnesium332 mg
Phosphorus809 mg
Zinc4.9 mg
Copper1.2 mg
Manganese2.5 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E30 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)4.3 mg
Folate73 mcg
Choline235 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 60. The excerpt below is the record exactly as published.
Arabian Pudding*. Three tablespooufuls Florador, 12 bitter almonds, 1 pint milk, 3 eggs, 1 ot. sugar
Cook this with the app: pantry check, scaling, and the assistant.