vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Pudding
From Cookery and housekeeping, 1882
Serves 2
Better served cold.
Presented as published in 1882. 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
761Calories
24 gProtein
34 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein24 g
Carbohydrates34 g
Fiber0 g
Sugars29 g
Total Fat58 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol772 mg
Sodium273 mg
Potassium356 mg
Calcium170 mg
Iron3.1 mg
Magnesium28 mg
Phosphorus413 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A280 mcg
Vitamin E1.8 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate82 mcg
Choline515 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 158. The excerpt below is the record exactly as published.
CARAMEL PUDDING. Caramel Pudding. Take. 2 ozs. of pounded sugar and put in a plain mould, and set on a hot plate until melted, then run it all round the mould and fill with the following mixture : for a pint mould take seven yolks of eggs, half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.