Devonshire Pudding

Name: Devonshire Pudding
Ingredients: twelve ounces of bread-crumbs; a quarter of a pound of tapioca; half a pound of finely chopped suet; a quarter of a pound of castor sugar; the grated peel of a small lemon; four whole eggs beaten up separately; two tablespoonfuls of rum; a good cupful of cream

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

3962Calories

35 gProtein

233 gCarbs

316 gFat

Full nutrition (35 nutrients)

Calories3962 kcal

Protein35 g

Carbohydrates233 g

Fiber3.8 g

Sugars120 g

Total Fat316 g

Saturated Fat173 g

Monounsaturated Fat96 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol1139 mg

Sodium353 mg

Potassium693 mg

Calcium310 mg

Iron6.3 mg

Magnesium50 mg

Phosphorus589 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C53 mg

Vitamin A321 mcg

Vitamin E5.7 mg

Vitamin K14 mcg

Vitamin B60.6 mg

Vitamin B122.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)1 mg

Folate112 mcg

Choline607 mg

Caffeine0 mg

Alcohol9.3 g

Water418 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Devonshire Pudding. Mix together twelve ounces of bread-crumbs, a quarter of a pound of tapioca, half a pound of finely chopped suet, a quarter of a pound of castor sugar, the grated peel of a small lemon, and four whole eggs beaten up separately, and two table- spoonfuls of rum ; stir and mix all well together, put in two or three more eggs, and a good cupful of cream

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