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Colonel Pudding
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
470Calories
7 gProtein
6 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein6.8 g
Carbohydrates5.9 g
Fiber0 g
Sugars0.1 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol249 mg
Sodium72 mg
Potassium166 mg
Calcium93 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus137 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline98 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 161. The excerpt below is the record exactly as published.
COLONEL PUDDING.— Pour a pint and a % of boiling milk and cream upon some of the choicest biscuits grated ; they must be very light ; add the yolks of 4 eggs and the whites of 2, some grated nutmeg, a spoonful of flour, some fine sugar, a little brandy, some candied lemon, and lemon juice accord- ing to tas
Cook this with the app: pantry check, scaling, and the assistant.