Coventry Pudding
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
421Calories
16 gProtein
64 gCarbs
13 gFat
Full nutrition (32 nutrients)
Calories421 kcal
Protein16 g
Carbohydrates64 g
Fiber0 g
Sugars31 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.2 g
Cholesterol237 mg
Sodium177 mg
Potassium1157 mg
Calcium326 mg
Iron3.5 mg
Magnesium56 mg
Phosphorus381 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A391 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate30 mcg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 49. The excerpt below is the record exactly as published.
COVENTRY PUDDING. INGREDIENTS. Stale cake ; or, bread crumbs j Whites of 2 eggs, beaten A few tinned apricots j stiffly; or, 4 pint of whipped ^ pint of custard | cream
Cook this with the app: pantry check, scaling, and the assistant.