Buckingham Pudding

Name: Buckingham Pudding
Ingredients: a quarter of a pound of bread-crumbs; a quarter of a pound of minced apples; a quarter of a pound of finely chopped suet; a quarter of a pound of currants; three well-beaten eggs; a dust of nutmeg; a few drops of lemon juice; a dessertspoonful of brandy

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1321Calories

23 gProtein

33 gCarbs

121 gFat

Full nutrition (35 nutrients)

Calories1321 kcal

Protein23 g

Carbohydrates33 g

Fiber1.5 g

Sugars12 g

Total Fat121 g

Saturated Fat64 g

Monounsaturated Fat41 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol635 mg

Sodium223 mg

Potassium698 mg

Calcium155 mg

Iron4.6 mg

Magnesium51 mg

Phosphorus394 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C212 mg

Vitamin A256 mcg

Vitamin E4.5 mg

Vitamin K5.2 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.9 mg

Folate73 mcg

Choline451 mg

Caffeine0 mg

Alcohol1.5 g

Water318 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

a quarter of a pound of bread-crumbs and put them in a basin with one and half ounces of castor sugar, and a good half-pound of cherries stoned, the grated rind of half a lemon, and ten drops of essence of vanilla. Boil a quarter of a pint of milk and pour over. Whip a gill of cream to a froth and add it, then put in, one at a time, the yolks of three eggs, and the whites whisked stiffly. Have a buttered mould ready, and pour in this mixture ; cover with buttered paper, and steam for a little more than an hour. Turn out and serve with a syrup of the cherries. Buckingham Pudding. Mix together a quarter of a pound of grated bread-crumbs, a quarter of a pound of minced apples, a quarter of a pound of finely chopped suet, a quarter of a pound of currants, and three well- beaten eggs, a dust of nutmeg, a few drops of lemon juice, and a dessertspoonful of brandy

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