vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Presented as published in 1907. 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
823Calories
18 gProtein
159 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories823 kcal
Protein18 g
Carbohydrates159 g
Fiber0 g
Sugars159 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol391 mg
Sodium205 mg
Potassium385 mg
Calcium257 mg
Iron1.8 mg
Magnesium32 mg
Phosphorus362 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A212 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline323 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 46. The excerpt below is the record exactly as published.
Caramel Pudding1. ilb. raw Sugar (black is best). 4 Eggs and 2 yolks. ipt. Milk. 1 tablespoon ful Water. Sugar. Flavouring. Put the raw sugar in a stewpan with the water and boil until it begins to burn; then pour it into a mould and let it run round the sides and bottom. When the sugar is set, make a custard with eggs, milk, sugar and flavouring; pour it into the mould and stand in a saucepan of boiling water (the mould must be covered with paper and the water should reacn about half-way up the mould), then draw the saucepan off to the side and let it steam, but not boil, for about two hours. Miss M. Perkin. Chocolate Pudding*. 5ozs. Breadcrumbs, ioz. ground Almonds, jib. Chocolate. 30ZS. Sugar, fpt. Milk. 1 Egg. Boil the milk with the chocolate and sugar and pour over the breadcrumbs; add the yolk and white of egg well beaten (separately), and put the mixture into a buttered mould. Steam for two hours. Mrs. H. P. Cox. Currant Fritters. Five tablespoonfuls of flour, a pinch of sugar, the tiniest pinch of salt, mix. Add 1 egg, mix. Add about ipt. milk
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