vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
CASTLE PUDDINGS
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
285Calories
2 gProtein
61 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein2.2 g
Carbohydrates61 g
Fiber0.5 g
Sugars49 g
Total Fat4.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Cholesterol31 mg
Sodium141 mg
Potassium75 mg
Calcium38 mg
Iron0.6 mg
Magnesium5.8 mg
Phosphorus79 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline12 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 94. The excerpt below is the record exactly as published.
CASTLE PUDDINGS. Sponge cake Jam Cream or custard Clear wine sauce Sugar
Cook this with the app: pantry check, scaling, and the assistant.