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Brandy Pudding

Name: Brandy Pudding
Yield: 5 servings
Ingredients: Two wineglassfuls of brandy; one pint of cream; one pint of milk; eight eggs; two stale French rolls; four ounces of macaroons or ratafias; eight ounces of sugar; one teaspoonful of grated lemon rind; grated nutmeg; glace cherries

From Soyer's standard cookery, 1912

Serves 5

Serve with a suitable sauce.

Presented as published in 1912. 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

720Calories

16 gProtein

59 gCarbs

45 gFat

Full nutrition (35 nutrients)

Calories720 kcal

Protein16 g

Carbohydrates59 g

Fiber0.4 g

Sugars50 g

Total Fat45 g

Saturated Fat24 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol406 mg

Sodium228 mg

Potassium361 mg

Calcium232 mg

Iron1.7 mg

Magnesium29 mg

Phosphorus319 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.5 mcg

Vitamin C0.5 mg

Vitamin A159 mcg

Vitamin E0.9 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate49 mcg

Choline254 mg

Caffeine0 mg

Alcohol3.3 g

Water212 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 175. The excerpt below is the record exactly as published.

Brandy Pudding. INGREDIENTS. — Two wineglassfuls of brandy, one pint of cream, one pint of milk, eight eggs, two stale French rolls, four ounces of macaroons or ratafias, eight ounces of sugar, one teaspoonful of grated lemon rind, grated nutmeg, glace cherries

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