Dolly Varden Pudding
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
435Calories
29 gProtein
23 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein29 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium329 mg
Potassium870 mg
Calcium657 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water565 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.
Dolly Varden Pudding. Cover the mould with different coloured jelly, and light jelly on the top, and set it to get cold. A LA MODE. 2$ Then take one pint of milk and two eggs, and make a custard ; dissolve nine sheets of gelatine in half a gill of water
Cook this with the app: pantry check, scaling, and the assistant.