Ethereal Pudding
From The new Cakeoma recipe book, 1950
Presented as published in 1950. 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
1377Calories
17 gProtein
70 gCarbs
117 gFat
Full nutrition (34 nutrients)
Calories1377 kcal
Protein17 g
Carbohydrates70 g
Fiber2.2 g
Sugars46 g
Total Fat117 g
Saturated Fat63 g
Monounsaturated Fat40 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol451 mg
Sodium188 mg
Potassium567 mg
Calcium130 mg
Iron3.4 mg
Magnesium37 mg
Phosphorus281 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.1 mcg
Vitamin C72 mg
Vitamin A175 mcg
Vitamin E3.2 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate53 mcg
Choline308 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 11. The excerpt below is the record exactly as published.
ETHEREAL PUDDING 4 oz. suet 8 oz. Cakeoma A pinch of salt 2-3 eggs 1-2 tablespoons milk if necessary OZ. raisins oz. Currants oz. chopped candied peel —3 tablespoons apricot jam
Cook this with the app: pantry check, scaling, and the assistant.