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Bakewell Pudding
From Vegetarian cookery, 1891
Serves 6
To be served cold.
Presented as published in 1891. 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
302Calories
5 gProtein
19 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein5.3 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol212 mg
Sodium59 mg
Potassium58 mg
Calcium24 mg
Iron0.7 mg
Magnesium5.1 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate20 mcg
Choline123 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 73. The excerpt below is the record exactly as published.
Bakewell Pudding. Quarter of a pound of clarified butter, quarter of a pound of powdered loaf sugar, five yolks and one white of eggs, preserved fruit, and candied lemon
Cook this with the app: pantry check, scaling, and the assistant.