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

488Calories

35 gProtein

17 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories488 kcal

Protein35 g

Carbohydrates17 g

Fiber1.8 g

Sugars14 g

Total Fat31 g

Saturated Fat8.4 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.5 g

Omega-30.1 g

Cholesterol930 mg

Sodium355 mg

Potassium449 mg

Calcium178 mg

Iron4.9 mg

Magnesium68 mg

Phosphorus563 mg

Zinc3.7 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E6.3 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.7 mg

Folate124 mcg

Choline742 mg

Caffeine0 mg

Water191 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 9. 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.