vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Success depends on slow steaming.
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
590Calories
17 gProtein
99 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein17 g
Carbohydrates99 g
Fiber0 g
Sugars99 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium200 mg
Potassium471 mg
Calcium343 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus395 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline264 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 338. The excerpt below is the record exactly as published.
Caramel Pudding-. — ( Family Recipe.)— Melt at the bottom of a pint mould enough loaf sugar, about six lumps, to make six teaspoonfuls of Caramel. Boil, strain, and cool nearly a pint of milk, and make a good custard with three eggs. Add a very little sugar
Cook this with the app: pantry check, scaling, and the assistant.