Crystal Palace Pudding

Name: Crystal Palace Pudding
Ingredients: 4 oz. COX’S INSTANT POWDERED GELATINE; 3 gill hot water; 1+ pints milk; 2 teaspoonfuls cornflour; 2 OZS. sugar; 2 yolks of eggs; 4 teaspoonful vanilla essence

From Cox's manual of gelatine cookery (copyright), 1938

When set, turn out and decorate with a few glacé cherries.

Presented as published in 1938. 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

870Calories

37 gProtein

97 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories870 kcal

Protein37 g

Carbohydrates97 g

Fiber0.4 g

Sugars94 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol460 mg

Sodium433 mg

Potassium1282 mg

Calcium969 mg

Iron1.9 mg

Magnesium109 mg

Phosphorus951 mg

Zinc4.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A394 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B124.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1 mg

Folate48 mcg

Choline425 mg

Caffeine0 mg

Water1085 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 24. The excerpt below is the record exactly as published.

CRYSTAL PALACE PUDDING. Four to six persons 4 oz. COX’S INSTANT POWDERED GELATINE 3 gill hot water 1+ pints milk 2 teaspoonfuls cornflour 2 OZS. sugar - 2 yolks of eggs 4 teaspoonful vanilla essence

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