Cambridge Pudding

Name: Cambridge Pudding
Ingredients: 1 -lb. flour; 1 J-pts. skimmed milk; 1 egg; 2-oz. sugar; £-lb. apples, peeled, cored and sliced

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

2059Calories

56 gProtein

436 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories2059 kcal

Protein56 g

Carbohydrates436 g

Fiber2.9 g

Sugars80 g

Total Fat12 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium81 mg

Potassium891 mg

Calcium126 mg

Iron27 mg

Magnesium136 mg

Phosphorus614 mg

Zinc4 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D1 mcg

Vitamin C9.1 mg

Vitamin A85 mcg

Vitamin E0.6 mg

Vitamin K1.5 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)31 mg

Folate749 mcg

Choline155 mg

Caffeine0 mg

Water279 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 10. The excerpt below is the record exactly as published.

Cambridge Pudding. 1 -lb. flour. 1 J-pts. skimmed milk. 1 egg. 2-oz. sugar. £-lb. apples, peeled, cored and sliced

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