German Pudding
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
175Calories
6 gProtein
27 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein6.4 g
Carbohydrates27 g
Fiber0.2 g
Sugars22 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium78 mg
Potassium85 mg
Calcium32 mg
Iron1 mg
Magnesium6.8 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C1.8 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate26 mcg
Choline149 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 8. The excerpt below is the record exactly as published.
German Pudding. Toast some thin slices of stale bread quite brown, put in a dish with jam between. Make a cold custard, of an egg and sufficient milk to fill the dish, and 1 tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.