Danish Pudding
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
1773Calories
12 gProtein
432 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1773 kcal
Protein12 g
Carbohydrates432 g
Fiber10 g
Sugars170 g
Total Fat3.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1644 mg
Potassium265 mg
Calcium493 mg
Iron50 mg
Magnesium50 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate200 mcg
Choline31 mg
Caffeine0 mg
Water623 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 86. The excerpt below is the record exactly as published.
DANISH PUDDING T)ICK over and wash a cupful of pearl tapioca, A- and put it in a saucepan with one and a half pints of boiling water. Cook for one hour, or till transparent, keeping it well stirred. Add a salt- spoonful of salt, four ounces of sugar, a gill of currant or any other jelly
Cook this with the app: pantry check, scaling, and the assistant.