vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Bird's Nest Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
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
427Calories
30 gProtein
49 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein30 g
Carbohydrates49 g
Fiber32 g
Sugars13 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium302 mg
Potassium756 mg
Calcium514 mg
Iron5.9 mg
Magnesium69 mg
Phosphorus432 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C387 mg
Vitamin A329 mcg
Vitamin E2.9 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.4 mg
Folate133 mcg
Choline614 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 243. The excerpt below is the record exactly as published.
Bird's Nest Pudding. — Make the foundation of the nest of blancmange, calf's foot jelly, or prepared com. Rasp the rinds of three lemons and lay it round and on the blanc- mange like the straw. Take out the contents of four eggs
Cook this with the app: pantry check, scaling, and the assistant.