vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chester Pudding
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
281Calories
3 gProtein
59 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein3.3 g
Carbohydrates59 g
Fiber0.5 g
Sugars57 g
Total Fat11 g
Saturated Fat1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol86 mg
Sodium44 mg
Potassium56 mg
Calcium22 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline57 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 106. The excerpt below is the record exactly as published.
Chester Puddingy. 1 oz. Sweet Almonds (crushed), 1 lb. Castor Sugar, 3 Eggs, 2 oz. Butter. Short ."'“astry
Cook this with the app: pantry check, scaling, and the assistant.