vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fun Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
1056Calories
14 gProtein
48 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1056 kcal
Protein14 g
Carbohydrates48 g
Fiber0.3 g
Sugars29 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium161 mg
Potassium691 mg
Calcium452 mg
Iron0.5 mg
Magnesium48 mg
Phosphorus396 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C3.8 mg
Vitamin A82 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate51 mcg
Choline44 mg
Caffeine0 mg
Water377 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 566. The excerpt below is the record exactly as published.
Fun Pudding. — Mix a couple of spoon- fuls of arrowroot with half a pint of milk and the same of cream. Put it into a stewpan. with sugar to sweeten. 8tir imtil it boils, Have ready sliced apples enough to fill a large- sized dish ; they should be shced thin, and sugar should be strewn between the slices. Put bits of butter over the apples, and turn out a pot of apricot jam
Cook this with the app: pantry check, scaling, and the assistant.