vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Canadian Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with wine sauce. Sufficient for six persons.
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
149Calories
10 gProtein
9 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein9.6 g
Carbohydrates9.1 g
Fiber0.9 g
Sugars8.3 g
Total Fat8.4 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium110 mg
Potassium303 mg
Calcium230 mg
Iron0.7 mg
Magnesium25 mg
Phosphorus231 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C11 mg
Vitamin A106 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline128 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 307. The excerpt below is the record exactly as published.
Canadian Pudding.— Mix six table- spoonfuls of maizena or Indian corn-tiour, one quart of milk, and the thin rind of half a lemon, in a saucepan, and let it boil, stirring all the I time. Let it cool ; then mix with it four eggs I well beaten, and a little sugar, and pour it into | a well-buttered mould which has been garnished with raisins placed in rows
Cook this with the app: pantry check, scaling, and the assistant.