Crystal Palace Pudding
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
996Calories
49 gProtein
158 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein49 g
Carbohydrates158 g
Fiber4.3 g
Sugars113 g
Total Fat20 g
Saturated Fat8 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium295 mg
Potassium701 mg
Calcium377 mg
Iron3.5 mg
Magnesium102 mg
Phosphorus615 mg
Zinc3.4 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.4 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.5 mg
Folate70 mcg
Choline361 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 14. The excerpt below is the record exactly as published.
CRYSTAL PALACE PUDDING Put the Gelatine into a saucepan, add one cup of the milk, the sugar, and the cornflour mixed with the half. -cup of milk. Boil for five minutes, stirring all the time. Remove from the fire, add the vanilla and yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.