Fairy Pudding
From The Samaritan cookery book, 1903
Sauce: 2 yolks of eggs, 1 vanilla, 0.5 pint of milk, 1 teaspoonful cornflour, 1 dessertspoonful sugar. Let milk get very hot. Mix cornflour with a little milk; add yolks and beat. Stir in hot milk and keep stirring until it boils. Put aside to cool. Mrs. Moves, 110 Hill Street, Glasgow.
Presented as published in 1903. 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
370Calories
15 gProtein
59 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein15 g
Carbohydrates59 g
Fiber3.9 g
Sugars41 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol372 mg
Sodium159 mg
Potassium328 mg
Calcium98 mg
Iron2.7 mg
Magnesium38 mg
Phosphorus254 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate62 mcg
Choline302 mg
Caffeine0 mg
Water640 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 44. The excerpt below is the record exactly as published.
FAIRY PUDDING. | pint water. 1 i large lemon. 2 tablespoonfuls cornflour. Cochineal. 3 tablespoonfuls sugar. | 2 whites of eggs.
Cook this with the app: pantry check, scaling, and the assistant.