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Bakewell Pudding
From The Ideal cook book, 1899
Serves 8
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
602Calories
7 gProtein
90 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein7.1 g
Carbohydrates90 g
Fiber1.1 g
Sugars87 g
Total Fat25 g
Saturated Fat8.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.4 g
Cholesterol43 mg
Sodium2.1 mg
Potassium73 mg
Calcium23 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A0.1 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate1.7 mcg
Choline1 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 99. The excerpt below is the record exactly as published.
Bakewell Pudding—lIngredients—Puff-paste, jam, few strips of candied lemon peel, yolks of 4 eggs, whites of 2, %4 lb. of clarified butter, 1% Ib. of pounded sugar, 2 oz. of almonds. Line a shallow dish with the puff paste, spread over it arty kind of ja
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