vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chestnut and Custard Pudding
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
727Calories
9 gProtein
160 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein8.8 g
Carbohydrates160 g
Fiber0.8 g
Sugars39 g
Total Fat7.1 g
Saturated Fat1.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol3.2 mg
Sodium77 mg
Potassium1592 mg
Calcium143 mg
Iron3.8 mg
Magnesium119 mg
Phosphorus240 mg
Zinc0.7 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C46 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate173 mcg
Choline7.2 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 642. The excerpt below is the record exactly as published.
Chestnut and Custard Pudding 24 chestnuts. 1 gill water. Rind of 4 lemon. 4 pt. milk. 3 yolks of eggs. 2 whites of eggs. 2 oz. sugar. Caramel. 3 oz. loaf sugar. 4 gill water. A squeeze of lemon juice
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