vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Damkorf Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
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
649Calories
41 gProtein
26 gCarbs
35 gFat
Full nutrition (35 nutrients)
Calories649 kcal
Protein41 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium626 mg
Potassium1030 mg
Calcium714 mg
Iron3.6 mg
Magnesium84 mg
Phosphorus893 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline676 mg
Caffeine0 mg
Alcohol8.3 g
Water621 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 459. The excerpt below is the record exactly as published.
Damkorf Pudding. — Stick raisins inside a mould or basin, making any pattern -R-ith them that fancy may dictate (the basin must be thoroughly well buttered and then floured, or the raisins will not adhere). Sprinkle finely- prepared crumbs from a French roll over the raisins, and then place thinly sliced citron uni- formly with the fruit. Pour a glass of brandy slowly over all, and another of sherry ;' do this DAM U^i^' ' DAM gently chat the aiTangoment of fruit, &c., may not be disturbed. Add four well-beaten eggs and a pint of milk
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