Countess Pudding

Name: Countess Pudding
Ingredients: two yolks of eggs; a tablespoonful of castor sugar; half an ounce of pounded almonds; another yolk of egg; thicken with mashed baked potatoes; flavour with vanilla; the whipped whites of the eggs

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

647Calories

37 gProtein

37 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories647 kcal

Protein37 g

Carbohydrates37 g

Fiber4.6 g

Sugars17 g

Total Fat38 g

Saturated Fat12 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.5 g

Omega-30.2 g

Cholesterol950 mg

Sodium802 mg

Potassium860 mg

Calcium229 mg

Iron5.3 mg

Magnesium89 mg

Phosphorus655 mg

Zinc4.1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D5.2 mcg

Vitamin C0.2 mg

Vitamin A480 mcg

Vitamin E6.7 mg

Vitamin K4.4 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.2 mg

Folate133 mcg

Choline766 mg

Caffeine0 mg

Water309 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Countess Pudding. Stir two yolks of eggs and a tablespoonful of castor sugar well together ; add half an ounce of pounded almonds and another yolk of egg ; thicken with mashed baked potatoes ; flavour with vanilla ; stir in the whipped whites of the eggs

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