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Bachelors' Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
435Calories
9 gProtein
95 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein9.3 g
Carbohydrates95 g
Fiber1.5 g
Sugars37 g
Total Fat6.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol55 mg
Sodium565 mg
Potassium181 mg
Calcium84 mg
Iron3.7 mg
Magnesium25 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C7 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate86 mcg
Choline42 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 95. The excerpt below is the record exactly as published.
BACHELORS' PUDDING. 1 egg Weight of 1 egg in butter, 1 tablespoonful of milk breadcrumbs and flour Teaspoonful carbonate of soda Apricot jam
Cook this with the app: pantry check, scaling, and the assistant.