Blay Custard Pudding

Name: Blay Custard Pudding
Ingredients: 4 eggs; 1 pint of milk; tablespoonfuls of castor sugar; j lb. of apricot jam; 1 oz. of bread crumbs; j saltsjpoonful of vanilla

From Savouries and sweets suitable for luncheons and dinners, 1886

Serves four or five persons.

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

1343Calories

47 gProtein

216 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1343 kcal

Protein47 g

Carbohydrates216 g

Fiber2 g

Sugars150 g

Total Fat37 g

Saturated Fat16 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol802 mg

Sodium768 mg

Potassium1241 mg

Calcium809 mg

Iron6 mg

Magnesium104 mg

Phosphorus942 mg

Zinc5.2 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D8.7 mcg

Vitamin C20 mg

Vitamin A499 mcg

Vitamin E2.7 mg

Vitamin K2.5 mcg

Vitamin B60.7 mg

Vitamin B124.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)2.6 mg

Folate127 mcg

Choline680 mg

Caffeine0 mg

Water663 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 24. The excerpt below is the record exactly as published.

Blay Custard Pudding. For Four or Five Persons. — 4 eggs ; 1 pint of milk ; tablespoonfuls of castor sugar ; j lb. of apricot jam ; 1 oz. bread crumbs ; j saltsjpoonful of vanilla

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