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Baked Charlotte Pudding
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
Presented as published in 1922. 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
390Calories
10 gProtein
66 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein10 g
Carbohydrates66 g
Fiber2.4 g
Sugars50 g
Total Fat10 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol125 mg
Sodium170 mg
Potassium284 mg
Calcium103 mg
Iron2.2 mg
Magnesium44 mg
Phosphorus170 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C4.8 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate47 mcg
Choline104 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 120. The excerpt below is the record exactly as published.
BAKED CHARLOTTE PUDDING. Quantity for 6 Persons. 6 rolls % cup of blanched, ground % pt. of milk almonds % pt. of white wine % cup of raisins % lb. of sugar % grated lemon peel 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.