vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Delhi Pudding
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
385Calories
14 gProtein
15 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein14 g
Carbohydrates15 g
Fiber8.3 g
Sugars2.9 g
Total Fat37 g
Saturated Fat2.5 g
Monounsaturated Fat21 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol11 mg
Sodium2.1 mg
Potassium503 mg
Calcium179 mg
Iron2.5 mg
Magnesium180 mg
Phosphorus323 mg
Zinc2.1 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E17 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.5 mg
Folate42 mcg
Choline34 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 109. The excerpt below is the record exactly as published.
Delhi Pudding. 3 tablespooufuls of Arrowroot, 14 oz sweet Almonds (pounded), 1 oz. Butter
Cook this with the app: pantry check, scaling, and the assistant.