vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fairy Pudding
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
816Calories
28 gProtein
183 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories816 kcal
Protein28 g
Carbohydrates183 g
Fiber5.3 g
Sugars172 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium83 mg
Calcium69 mg
Iron0.5 mg
Magnesium8 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate6.5 mcg
Choline4.3 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 42. The excerpt below is the record exactly as published.
FAIRY PUDDING. Beat the whites of ten eggs toa stiff froth, the yolks with three-quarters of a pound of white sugar, juice and rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.