Bedford Pudding
From The art of living in Australia, 1893
Total Cost—45 J. Time—Three-quarters of an Hour.
Presented as published in 1893. 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
1985Calories
16 gProtein
460 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1985 kcal
Protein16 g
Carbohydrates460 g
Fiber0.2 g
Sugars458 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium196 mg
Potassium755 mg
Calcium608 mg
Iron0.3 mg
Magnesium60 mg
Phosphorus496 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C1.8 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate2.2 mcg
Choline89 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 229. The excerpt below is the record exactly as published.
BEDFORD PUDDING. Dry Crusts of Bread i pint of Milk . 1 tablespoonfid Jam 2 Eggs . I5 oz. Sugar
Cook this with the app: pantry check, scaling, and the assistant.