Fairy Pudding
From The St. Mungo cookery book, 1904
Recipe by Miss Sten House.
Presented as published in 1904. 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
Sodium145 mg
Potassium323 mg
Calcium83 mg
Iron2.7 mg
Magnesium34 mg
Phosphorus254 mg
Zinc1.6 mg
Copper0.1 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
Water167 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 34. The excerpt below is the record exactly as published.
FAIRY PUDDING. 3 leacupfuls water. 1 large lemon. 2 tablespoonfuls cornflour. 2 eggs. 3 tablespoonfuls sugar and I sifted sugar.
Cook this with the app: pantry check, scaling, and the assistant.