Fairy Pudding
From Simple recipes, 1930
Serve chilled.
Presented as published in 1930. 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
694Calories
18 gProtein
132 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein18 g
Carbohydrates132 g
Fiber5.6 g
Sugars119 g
Total Fat15 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium161 mg
Potassium421 mg
Calcium123 mg
Iron3 mg
Magnesium33 mg
Phosphorus230 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C106 mg
Vitamin A162 mcg
Vitamin E2.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate69 mcg
Choline304 mg
Caffeine0 mg
Water736 g
As published
This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 10. The excerpt below is the record exactly as published.
Fairy Pudding 1} oz. Brown & Polson’s “ Patent’? Corn Flour. 1 pint Water. 2 Lemons. 4 to 6 oz. Sugar. Whites of 2 Eggs. Yolk of 1 Egg
Cook this with the app: pantry check, scaling, and the assistant.