English Pudding

Name: English Pudding
Ingredients: an ordinary sponge-cake; six whole eggs; a quarter of a pound of sugar; a quarter of a pound of ground almonds; two ounces of potato flour; three-quarters of a pint of white wine

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

2058Calories

72 gProtein

188 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories2058 kcal

Protein72 g

Carbohydrates188 g

Fiber14 g

Sugars116 g

Total Fat86 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium459 mg

Potassium1740 mg

Calcium469 mg

Iron9.7 mg

Magnesium358 mg

Phosphorus1270 mg

Zinc7.4 mg

Copper1.4 mg

Manganese2.3 mg

Vitamin D6 mcg

Vitamin C2.2 mg

Vitamin A480 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)6.8 mg

Folate198 mcg

Choline904 mg

Caffeine0 mg

Water544 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.

English Pudding. Take an ordinary sponge-cake and cut it into slices about two inches wide. Lay them crosswise into a pudding-mould, which is buttered inside. Stir in a basin six whole eggs, a quarter of a pound of sugar, some grated lemon-peel, a quarter of a pound of ground almonds, two ounces of potato flour, and three-quarters of a pint of white wine

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