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Citron and Almond Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
If a less rich pudding is desired, fewer eggs may be used.
Presented as published in 1892. 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
672Calories
15 gProtein
20 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein15 g
Carbohydrates20 g
Fiber5.4 g
Sugars4.3 g
Total Fat59 g
Saturated Fat20 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.3 g
Cholesterol267 mg
Sodium25 mg
Potassium467 mg
Calcium199 mg
Iron2.5 mg
Magnesium135 mg
Phosphorus367 mg
Zinc2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate29 mcg
Choline139 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 378. The excerpt below is the record exactly as published.
wo table-spoon- fuls of flour very smoothly with the beaten yolks of si.x eggs. Add very gradually one pint of new milk or cream, a quarter of a pound of citron chopi^ed small, and two table- spoonfuls of sugar. jMix thoroughly, pour the batter into well-buttered cups, and bake in a quick oven. Time to bake, from twentj' to thirty minutes. Probable cost, if made ■with milk, Is. 2d. Sufficient for six persons. Citron and Almond Pudding.— This pudding is made in the same way as the pre- ceding one, with the addition of a dozen sweet almonds
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