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Bernese Pudding

Name: Bernese Pudding
Yield: 4 servings
Ingredients: the yolks and whites of two eggs; a quarter of a pint of milk; two ounces of very fine bread-crumbs; the same quantity of flour; a quarter of a pound of suet; the same of mixed candied peel; the rind and juice of a lemon; the quarter of a small nutmeg; equal quantities of sugar; and currants

From Cassell's dictionary of cookery, 1892

Serves 4

Serve with sugar over the top. Serves 3-4.

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

635Calories

8 gProtein

85 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories635 kcal

Protein8.2 g

Carbohydrates85 g

Fiber1.5 g

Sugars53 g

Total Fat31 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol116 mg

Sodium80 mg

Potassium526 mg

Calcium132 mg

Iron3.3 mg

Magnesium44 mg

Phosphorus175 mg

Zinc1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.8 mcg

Vitamin C219 mg

Vitamin A64 mcg

Vitamin E1.9 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.5 mg

Folate39 mcg

Choline83 mg

Caffeine0 mg

Water168 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 242. The excerpt below is the record exactly as published.

Bernese Pudding. — Beat up the yolks and whites of two eggs with a quarter of a pint of milk, and add two ounces of very fine bread-crumbs and the same quantity of flour ; take a quarter of a pound of suet, finely shred, tlie same of mixed candied peel, chopped, the rind and juice of a lemon, the quarter of a small nutmeg grated, and equal quantities of sugar and currants

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