Dalhousie Pudding

Name: Dalhousie Pudding
Ingredients: two tablespoonfuls of flour; a pint of milk; six ounces of melted butter; four ounces of sifted sugar; a little salt; some pounded bitter almonds; the yolks of four; the whites of three eggs

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

2506Calories

63 gProtein

150 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories2506 kcal

Protein63 g

Carbohydrates150 g

Fiber0 g

Sugars138 g

Total Fat187 g

Saturated Fat106 g

Monounsaturated Fat56 g

Polyunsaturated Fat12 g

Omega-30.7 g

Cholesterol1726 mg

Sodium702 mg

Potassium1278 mg

Calcium840 mg

Iron7.1 mg

Magnesium108 mg

Phosphorus1243 mg

Zinc6.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A1879 mcg

Vitamin E7.9 mg

Vitamin K13 mcg

Vitamin B60.9 mg

Vitamin B126 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)1.9 mg

Folate195 mcg

Choline1148 mg

Caffeine0 mg

Water725 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Dalhousie Pudding. Mix two tablespoonfuls of flour gradually with a pint of milk, boil it till it is thick, set it to get cold ; then add six ounces of melted butter, four ounces of sifted sugar, a little salt, some pounded bitter almonds, the yolks of four and the whites of three eggs

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