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Fruit Pudding, Rum Sauce
From The table, 1889
Serves 2
Presented as published in 1889. 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
727Calories
3 gProtein
187 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories727 kcal
Protein2.8 g
Carbohydrates187 g
Fiber1.3 g
Sugars149 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium923 mg
Calcium40 mg
Iron3.2 mg
Magnesium36 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A276 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate3.8 mcg
Choline0.8 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 276. The excerpt below is the record exactly as published.
Fruit Pudding, Rum Sauce.— Butter well a pudding- mold four inches high, containing one quart, line the interior with half a pound of dumpling-batter (No. 1125). Put into a vessel four ounces of stoned cherries, three ounces of stoned plums, and three ounces of stoned apri- cots ; sift four ounces of powdered sugar over, mix well, and pour it into the mold. Have half a pint of water in a saucepan with six ounces of granulated sugar
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