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Boston Pudding
From The encyclopaedia of practical cookery, 1892
Serves 4
Cover pudding leaving room to swell while boiling.
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
812Calories
32 gProtein
130 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein32 g
Carbohydrates130 g
Fiber5.9 g
Sugars51 g
Total Fat35 g
Saturated Fat5.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol515 mg
Sodium1057 mg
Potassium439 mg
Calcium301 mg
Iron8 mg
Magnesium67 mg
Phosphorus466 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D2.5 mcg
Vitamin C13 mg
Vitamin A200 mcg
Vitamin E1.4 mg
Vitamin K7.9 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)7.9 mg
Folate191 mcg
Choline386 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 314. The excerpt below is the record exactly as published.
Beat 3oz. of butter to a cream together with 6oz. of sugar ; add and work into it the beaten yolks of five eggs, the grated peel of one and the strained juice of two Lemons ; then, a handful at a time, Jib. of sifted breadcrumbs, alternately with spoonfuls of the whites of five eggs beaten to a stiff froth, and stir in lastly 2 table- spoonfuls of self-raising flou
Cook this with the app: pantry check, scaling, and the assistant.