vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cold Fruit Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Any other fruit may be used.
Presented as published in 1907. 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
354Calories
9 gProtein
74 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein9.5 g
Carbohydrates74 g
Fiber6.2 g
Sugars17 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium287 mg
Potassium729 mg
Calcium200 mg
Iron4.1 mg
Magnesium74 mg
Phosphorus179 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate9 mcg
Choline8.5 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 58. The excerpt below is the record exactly as published.
Cold Fruit Pudding-. Line a basin with pieces of bread, not cut too thinly and not crust. Stew some raspberries and red currants, with sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.