vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fairy Pudding
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
107Calories
5 gProtein
17 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein4.9 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium41 mg
Potassium35 mg
Calcium16 mg
Iron0.5 mg
Magnesium3.9 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 86. The excerpt below is the record exactly as published.
Fairy Pudding — Over ^ box gelatine pour 1 cup of cold water and let it soak 1 hour. Let 1 pint of rich milk come to a boil and add to it 3 well-beaten eggs and 3^ cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.