Comper Pudding
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories2.3 kcal
Protein0 g
Carbohydrates0.5 g
Sugars0.1 g
Total Fat0 g
Sodium0 mg
Potassium6.2 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.9 mg
Water3.4 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 85. The excerpt below is the record exactly as published.
COMPER PUDDING LINE a china souffle dish with slices of thin bread ; then a layer of currants and rasp- berries, another layer of bread, and so on, until the dish is three-parts full. Then fill up to the top with whipped cream, sweetened, and sprinkle over some chopped pistachios or brown biscuit crumbs
Cook this with the app: pantry check, scaling, and the assistant.