Canadian Pudding
From Wholesome cookery, 1887
Another way: Proceed as above, but use a thick coffee or chocolate custard instead of plain custard, and leave out the jam.
Presented as published in 1887. 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
782Calories
50 gProtein
48 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein50 g
Carbohydrates48 g
Fiber0.7 g
Sugars36 g
Total Fat43 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol832 mg
Sodium562 mg
Potassium1395 mg
Calcium1011 mg
Iron4.2 mg
Magnesium116 mg
Phosphorus1149 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A554 mcg
Vitamin E2.5 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B125.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.8 mg
Folate118 mcg
Choline718 mg
Caffeine0 mg
Water798 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 52. The excerpt below is the record exactly as published.
Canadian Pudding. Make a custard with half a pint of milk, 4 yolks of eggs, and a little sugar. Boil 2 tablespoonfuls of corn flour in pint of milk with a little sugar ; let it get cool. Then fill a deep dish with layers of jam, custard, and the corn flour mixture. Finally whisk the whites to a stiff' froth with some sifted suga
Cook this with the app: pantry check, scaling, and the assistant.