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DELMONIA PUDDING
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
403Calories
17 gProtein
49 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein17 g
Carbohydrates49 g
Fiber0.9 g
Sugars39 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium190 mg
Potassium775 mg
Calcium603 mg
Iron0.3 mg
Magnesium69 mg
Phosphorus524 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C1.1 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate4.1 mcg
Choline90 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 94. The excerpt below is the record exactly as published.
DELMONIA PUDDING. 1 qt. milk IJ tablespoonfuls of sugar 3 tablespoonfuls of cornflour Essence
Cook this with the app: pantry check, scaling, and the assistant.