Crystal Palace Pudding

Name: Crystal Palace Pudding
Ingredients: 2 large teaspoonfuls corn flour; | pint milk; ^ oz. gelatine; 2 oz. sugar; Yolks of 2 eggs; ^ teaspoonful vanilla; A little angelica; and candied cherries

From Choice cookery, 1888

Serve with cold raspberry sauce.

Presented as published in 1888. 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

571Calories

24 gProtein

80 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories571 kcal

Protein24 g

Carbohydrates80 g

Fiber0.4 g

Sugars75 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium250 mg

Potassium521 mg

Calcium360 mg

Iron2.1 mg

Magnesium44 mg

Phosphorus451 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.6 mg

Folate56 mcg

Choline339 mg

Caffeine0 mg

Water294 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 25. The excerpt below is the record exactly as published.

CRYSTAL PALACE PUDDING. 2 large teaspoonfuls corn flour | pint milk ^ oz. gelatine 2 oz. sugar Yolks of 2 eggs ^ teaspoonful vanilla A little angelica and candied cherries

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