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Bermuda Pudding

Name: Bermuda Pudding
Yield: 4 servings
Ingredients: Crumble 4 oz. of stale sponge-cakes — or biscuits; pour ^ pint of boiling milk or cream; the cream having been previously sweetened; add slowly Jhwhisked eggs; thin slices of preserved ginger

From Tried favourites cookery book, 1909

Serves 4

Presented as published in 1909. 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

352Calories

4 gProtein

23 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories352 kcal

Protein3.8 g

Carbohydrates23 g

Fiber1.3 g

Sugars4 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol64 mg

Sodium181 mg

Potassium182 mg

Calcium111 mg

Iron2.1 mg

Magnesium23 mg

Phosphorus93 mg

Zinc0.6 mg

Copper0.1 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate19 mcg

Choline3 mg

Caffeine0 mg

Water46 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 103. The excerpt below is the record exactly as published.

Bermuda Pudding. Crumble 4 oz. of stale sponge-cakes — or biscuits — into a bowl ; pour ^ pint of boiling milk or cream over them, the cream having been previously sweetened. When this has soaked for hour, beat with a fork, and add slowly Jhwhisked eggs. Butter a mould, and line it with thin slices of preserved ginger

Cook this with the app: pantry check, scaling, and the assistant.