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Bakewell Pudding
From The national course in home economics, 1917
Serves 8
Recipe attributed to Minnie Peck.
Presented as published in 1917. 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
270Calories
4 gProtein
32 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein3.7 g
Carbohydrates32 g
Fiber0.3 g
Sugars31 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol123 mg
Sodium40 mg
Potassium56 mg
Calcium24 mg
Iron0.5 mg
Magnesium8.9 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A137 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline77 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 191. The excerpt below is the record exactly as published.
BAKEWELL PUDDING, Line a pie plate with a rich crust; spread a layer of strawberry pre- serves, sprinkle two tablespoonfuls of finely-chopped blanched almonds and one-half ounce of candied lemon peel, cut in shreds, then mix the fol- lowing ingredients: One-half pound of granulated sugar, one-quarter of a pound of melted butter, four yolks and two whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.