Bedfordshire Pudding
From Domestic cookery, 1886
Presented as published in 1886. 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
795Calories
34 gProtein
123 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein34 g
Carbohydrates123 g
Fiber1.5 g
Sugars25 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium239 mg
Potassium863 mg
Calcium428 mg
Iron9.1 mg
Magnesium87 mg
Phosphorus602 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C121 mg
Vitamin A245 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.2 mg
Folate230 mcg
Choline339 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 33. The excerpt below is the record exactly as published.
BEDFORDSHIRE PUDDING. 2 eggs ^ oz. candied peel A little nutmeg 1 tablespoonful sugar 2 oz. currants 2 oz. Yalencia raisins ^ pint milk Line a flat dish with short pastry, household (page 85), using 4 oz. flour
Cook this with the app: pantry check, scaling, and the assistant.