Danish Pudding
From Cookery, 1897
Presented as published in 1897. 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
1506Calories
12 gProtein
361 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1506 kcal
Protein12 g
Carbohydrates361 g
Fiber9.2 g
Sugars119 g
Total Fat3.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1614 mg
Potassium211 mg
Calcium486 mg
Iron50 mg
Magnesium44 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate198 mcg
Choline20 mg
Caffeine0 mg
Water593 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 43. The excerpt below is the record exactly as published.
Danish Pudding. — Pick over and wash one teacupful of pearl tapioca, and put it into a saucepan with a pint and a half of boiling water. Cook for one hour, or until the tapioca is transparent, stirring frequently. Add one saltspoonful of salt, four ounces of sugar, and half a tumbler of currant or any other jelly
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