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Egyptian Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 12
Presented as published in 1907. 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
538Calories
6 gProtein
67 gCarbs
21 gFat
Full nutrition (35 nutrients)
Calories538 kcal
Protein5.7 g
Carbohydrates67 g
Fiber8.1 g
Sugars42 g
Total Fat21 g
Saturated Fat6.2 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol50 mg
Sodium169 mg
Potassium450 mg
Calcium153 mg
Iron2.4 mg
Magnesium34 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C63 mg
Vitamin A15 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate33 mcg
Choline59 mg
Caffeine0 mg
Alcohol12 g
Water77 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 47. The excerpt below is the record exactly as published.
Egyptian Pudding. fib. Butler or Dripping. ilb. Raisins. fib. Breadcrumbs. {oz. Allspice. 4 Figs, chopped fine. 6ozs. brown Sugar. 2 Eggs. 2 glasses of Brandy. 20zs. Candied Peel
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