vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Danish Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
110Calories
0 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories110 kcal
Protein0.1 g
Carbohydrates27 g
Fiber0.3 g
Sugars4.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium203 mg
Potassium8.4 mg
Calcium13 mg
Iron0.4 mg
Magnesium2.8 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.7 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 131. The excerpt below is the record exactly as published.
Danish Pudding. One cupful of tapioca, three generous pints of water, half a teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any kind of bright jelly
Cook this with the app: pantry check, scaling, and the assistant.