vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Bakewell Pudding, Rich
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for four or five persons. Probable cost, Is. 6d.
Presented as published in 1892. 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
921Calories
6 gProtein
22 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein5.6 g
Carbohydrates22 g
Fiber0.4 g
Sugars21 g
Total Fat92 g
Saturated Fat55 g
Monounsaturated Fat27 g
Polyunsaturated Fat4.2 g
Omega-30.4 g
Cholesterol348 mg
Sodium56 mg
Potassium95 mg
Calcium53 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A786 mcg
Vitamin E2.8 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline112 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 194. The excerpt below is the record exactly as published.
Bakeweil Pudding, Ricli.— Line a tart- tlish with puff-paste, lay on it any land of jjre- served fruit ; get ready a quartc: of a pound of melted butter, six ounces of fineiy-sifted sugar, ^Cad one ounce of almonds ; add these ingre- dients to five yolks and two wliites of eggs
Cook this with the app: pantry check, scaling, and the assistant.