vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Feather Pudding
From Royal Victoria cook book, 1900
Serves 1
Presented as published in 1900. 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
481Calories
24 gProtein
60 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories481 kcal
Protein24 g
Carbohydrates60 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium795 mg
Calcium608 mg
Iron2.6 mg
Magnesium71 mg
Phosphorus543 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)3.7 mg
Folate75 mcg
Choline87 mg
Water460 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 30. The excerpt below is the record exactly as published.
FEATHER PUDDING.—Beaten yolks of 4 eggs, 6 PUDDINGS AND SAUCES, 8f tablespoons flour, 1 pint of milk stirred in gradually, whites of egos beaten stiffly, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.