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Bakewell Pudding
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
759Calories
17 gProtein
106 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein17 g
Carbohydrates106 g
Fiber5.4 g
Sugars70 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol309 mg
Sodium325 mg
Potassium517 mg
Calcium103 mg
Iron2 mg
Magnesium66 mg
Phosphorus349 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C5.2 mg
Vitamin A141 mcg
Vitamin E1.1 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.9 mg
Folate108 mcg
Choline241 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 159. The excerpt below is the record exactly as published.
Bakewell Pudding. \ lb. biscuit crumbs (finger) ; 6 ozs. sugar ; 1 gill cream ; 2 ozs. dried cherries ; •J lb. cored pears ; 6 eggs ; 2 dozen almonds
Cook this with the app: pantry check, scaling, and the assistant.