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Baked Rhubarb and Custard Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe attributed to Miss Elderton.
Presented as published in 1907. 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
365Calories
3 gProtein
87 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein2.8 g
Carbohydrates87 g
Fiber0.3 g
Sugars84 g
Total Fat2.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium57 mg
Potassium51 mg
Calcium27 mg
Iron0.5 mg
Magnesium5 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.3 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline51 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 45. The excerpt below is the record exactly as published.
Baked Rhubarb and Custard Pudding*. ipt. stewed Rhubarb. ipt. Milk. fpt. Breadcrumbs. 2 Eggs. 20ZS. Sugar
Cook this with the app: pantry check, scaling, and the assistant.