Cold Pudding

Name: Cold Pudding
Ingredients: Six ounces of pound or sponge cake; Three-quarters of an ounce of gelatine; One pint of cream or milk; Three eggs; One ounce and a half of castor sugar; Custard

From The Ocklye cookery book, 1909

Serve with custard.

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

1379Calories

57 gProtein

183 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1379 kcal

Protein57 g

Carbohydrates183 g

Fiber1.7 g

Sugars137 g

Total Fat47 g

Saturated Fat18 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.2 g

Omega-30.1 g

Cholesterol865 mg

Sodium1227 mg

Potassium749 mg

Calcium439 mg

Iron6.2 mg

Magnesium67 mg

Phosphorus939 mg

Zinc4.5 mg

Copper0.9 mg

Manganese0.6 mg

Vitamin D3.2 mcg

Vitamin C0.2 mg

Vitamin A387 mcg

Vitamin E3.3 mg

Vitamin K18 mcg

Vitamin B60.4 mg

Vitamin B122.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)3.1 mg

Folate170 mcg

Choline513 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 26. The excerpt below is the record exactly as published.

COLD PUDDINQ Ingreiienti Six ounces of pound or sponge Three-quarters of an ounce of cake. gelatine. One pint of cream or milk. Three eggs. One ounce and a half of castor Custard

Cook this with the app: pantry check, scaling, and the assistant.