Castle Puddings
From The Apsley cookery book, 1905
Angelica handles and crystallised cherries may be added if desired, to form into little baskets.
Presented as published in 1905. 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
538Calories
20 gProtein
95 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein20 g
Carbohydrates95 g
Fiber5.3 g
Sugars45 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium296 mg
Calcium134 mg
Iron5.4 mg
Magnesium35 mg
Phosphorus265 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C65 mg
Vitamin A162 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.1 mg
Folate144 mcg
Choline298 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 54. The excerpt below is the record exactly as published.
Castle Puddings (made as No. 233). Four ounces Red Currant Jelly. Three gills of Cream. Three ounces of Angelica. Juice of half a Lemon. Two ounces of Cocoa-nut. One tablespoonful of Sugar. Take the castle puddings, which should be a day old, carefully scoop out the middles, roll them in a little jelly, then in the cocoa-nut, so that they are well covered. Whip the cream with the sugar until thick ; add the lemon -juice (teaspoonful) ; fill the baskets with this. Cut the angelica into long strips, and form the handles to the baskets. Serve cold. 233. Castle Puddings. Ingredients. Two ounces of Albene. Two ounces of Flour. Two whites of Eggs. One and a half ounces of castor Sugar. Half a Lemon-rind
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Cook this with the app: pantry check, scaling, and the assistant.