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Cowslip Pudding
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
760Calories
14 gProtein
28 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein14 g
Carbohydrates28 g
Fiber0.6 g
Sugars4 g
Total Fat66 g
Saturated Fat34 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol345 mg
Sodium371 mg
Potassium354 mg
Calcium292 mg
Iron2.1 mg
Magnesium30 mg
Phosphorus314 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C0.1 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate49 mcg
Choline158 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 503. The excerpt below is the record exactly as published.
Cowslip Pudding. — Procure J peck of Cowslips, cut off the flowers, put them in a mortar with 6oz. of Naples biscuits, and pound well. Put them in a stewpan with 1 pint of cream and ^ pint of milk, and stir over the fire. Boil them for five minutes. Beat four eggs well with J teacupful of cream and a few drops of rose-water, then stir them in with the . above mixture, moving the stewpan to the side of the fire ; sweeten to taste with caster sugar
Cook this with the app: pantry check, scaling, and the assistant.