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Citron Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, if made with milk, Is. 2d. Sufficient for six persons.
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
359Calories
5 gProtein
10 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories359 kcal
Protein4.6 g
Carbohydrates9.9 g
Fiber0 g
Sugars4.3 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat8 g
Polyunsaturated Fat0.7 g
Cholesterol267 mg
Sodium25 mg
Potassium101 mg
Calcium72 mg
Iron0.6 mg
Magnesium6.4 mg
Phosphorus115 mg
Zinc0.6 mg
Copper0 mg
Manganese0 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline139 mg
Caffeine0 mg
Water56 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.
Citron Pudding. — Mix two 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 suga
Cook this with the app: pantry check, scaling, and the assistant.