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Biscuit Pudding
From Vegetarian cookery, 1891
Serves 5
Presented as published in 1891. 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
769Calories
17 gProtein
59 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein17 g
Carbohydrates59 g
Fiber1.6 g
Sugars25 g
Total Fat52 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol396 mg
Sodium2468 mg
Potassium312 mg
Calcium269 mg
Iron3.5 mg
Magnesium29 mg
Phosphorus327 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C11 mg
Vitamin A128 mcg
Vitamin E0.9 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate81 mcg
Choline236 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 74. The excerpt below is the record exactly as published.
Biscuit Pudding. Three quarters of a pound of Savoy biscuits, one pint of cream, six yolks, and two whites of eggs, four ounces of white sugar, the rind of one lemon, grated, and one salt-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.