vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cup Pudding (for Invalids)
From Cassell's dictionary of cookery, 1892
Serves 1
If allowed, a little sherry is an improvement.
Presented as published in 1892. 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
97Calories
7 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein6.6 g
Carbohydrates6.6 g
Fiber0 g
Sugars4.4 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium73 mg
Calcium29 mg
Iron1 mg
Magnesium7 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline147 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 437. The excerpt below is the record exactly as published.
a small tea- spoonful of flour and a tiny jjinch of salt very smoothly with a dessert-spoonful of cold water ; pour over it, stin-ing all the time, a tea-cupful of boiling milk, and when it is cold strain it, to insure its being j^erfectly free from lumps, and add one fresh egg well beaten. Sweeten with a small tea-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.