vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Derby Pudding

Name: Derby Pudding
Yield: 1 servings
Ingredients: Put a layer of jam into a buttered pie-dish.; Cover with stale sponge-cakes cut in fingers; Make a boiled custard with the yolks of 2 eggs; ^ pint milk; and tablespoonful sugar; Flavour with vanilla; Then whip the whites of the 2 eggs

From Tried favourites cookery book, 1909

Serves 1

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

752Calories

38 gProtein

79 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories752 kcal

Protein38 g

Carbohydrates79 g

Fiber0.3 g

Sugars38 g

Total Fat30 g

Saturated Fat12 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol880 mg

Sodium529 mg

Potassium757 mg

Calcium444 mg

Iron4.6 mg

Magnesium60 mg

Phosphorus710 mg

Zinc4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D6.3 mcg

Vitamin C2.2 mg

Vitamin A446 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.2 mg

Folate121 mcg

Choline634 mg

Caffeine0 mg

Water396 g

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.

Derby Pudding. Put a layer of jam into a buttered pie-dislt. Cover with stale sponge-cakes cut in fingers ; add more jam and more cake till dish is nearly full. Make a boiled custard with the yolks of 2 eggs, ^ pint milk, and tablespoonful sugar. Flavour with vanilla, and pour over cakes. Let this soak 1 hour. Then whip the whites of the 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.