Curate's Pudding
From The official handbook for the National Training School for Cookery, 1891
Cold boiled potatoes can be used instead of fresh.
Presented as published in 1891. 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
856Calories
44 gProtein
103 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein44 g
Carbohydrates103 g
Fiber9.5 g
Sugars28 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol616 mg
Sodium425 mg
Potassium2866 mg
Calcium738 mg
Iron6.3 mg
Magnesium180 mg
Phosphorus1048 mg
Zinc5.3 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D7.7 mcg
Vitamin C89 mg
Vitamin A396 mcg
Vitamin E1.9 mg
Vitamin K9.5 mcg
Vitamin B61.9 mg
Vitamin B124 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.4 mg
Folate139 mcg
Choline583 mg
Caffeine0 mg
Water903 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 122. The excerpt below is the record exactly as published.
CURATE'S PUDDING. Average cost of " Citrates Pitdding " (about one qitart). INGREDIENTS. d. 1 lb. of potatoes i 3 eggs 3 1 pint of milk 2? Sugar
Cook this with the app: pantry check, scaling, and the assistant.