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Finger Pudding
From The new century cookery book, 1901
Serves 3
Serve quickly with a suitable sweet sauce.
Presented as published in 1901. 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
862Calories
32 gProtein
81 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein32 g
Carbohydrates81 g
Fiber7.5 g
Sugars60 g
Total Fat70 g
Saturated Fat8 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.8 g
Omega-30.1 g
Cholesterol568 mg
Sodium322 mg
Potassium711 mg
Calcium337 mg
Iron5.3 mg
Magnesium176 mg
Phosphorus629 mg
Zinc3.7 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D3.1 mcg
Vitamin C0.1 mg
Vitamin A227 mcg
Vitamin E1.6 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.9 mg
Folate75 mcg
Choline400 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 436. The excerpt below is the record exactly as published.
Finger Pudding. — 6 oz. almonds, 1 gill milk, 6 oz. caster sugar, 8 eggs, 1 teaspoonful ground cinnamon, 1 teaspoonful grated lemon-rind, a pinch of ground cloves, 3 oz. butter, 2 oz. crushed biscuits ( Savoy or finger biscuits
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