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Caramel Pudding
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
511Calories
17 gProtein
83 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein17 g
Carbohydrates83 g
Fiber1.3 g
Sugars65 g
Total Fat13 g
Saturated Fat5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol294 mg
Sodium361 mg
Potassium346 mg
Calcium244 mg
Iron2.7 mg
Magnesium36 mg
Phosphorus319 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.7 mcg
Vitamin C1 mg
Vitamin A159 mcg
Vitamin E0.9 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate66 mcg
Choline246 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 62. The excerpt below is the record exactly as published.
Caramel Pudding, Three oz. of sponge-cake crumbs, 2 oz. of bread crumbs, 3 oz. of castor sugar, 1 oz. loaf sugar, £ pint of milk, 3 eggs, teaspoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.