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Bachelor's Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons. Probable cost: 9d.
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
143Calories
5 gProtein
23 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein5.2 g
Carbohydrates23 g
Fiber0.5 g
Sugars17 g
Total Fat4 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium172 mg
Calcium40 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C53 mg
Vitamin A64 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 189. The excerpt below is the record exactly as published.
Bachelor's Pudding. — Beat up three eggs and add them, \\'ith a flavouring of essence of lemon and grated nutmeg, to four ounces each of finely-minced apples, cuiTants, grated bread-crumbs, and two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.