Chester Pudding
From Cox's manual of gelatine cookery, 1935
May be dusted with ground almonds and served with cream.
Presented as published in 1935. 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
2307Calories
58 gProtein
345 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories2307 kcal
Protein58 g
Carbohydrates345 g
Fiber12 g
Sugars314 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium164 mg
Potassium1661 mg
Calcium257 mg
Iron2.4 mg
Magnesium116 mg
Phosphorus294 mg
Zinc1.1 mg
Copper1.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate116 mcg
Choline31 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.
CHESTER PUDDING Cover the dates with the orange juice. Dis- solve the Gelatine with boiling water. Beat up the cream, add sugar, dates, orange juice, vanilla, boiled rice, and Gelatine
Cook this with the app: pantry check, scaling, and the assistant.