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German Puddings
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
459Calories
10 gProtein
20 gCarbs
45 gFat
Full nutrition (26 nutrients)
Calories459 kcal
Protein9.8 g
Carbohydrates20 g
Sugars9.4 g
Total Fat45 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol103 mg
Sodium17 mg
Potassium90 mg
Calcium51 mg
Iron0.5 mg
Magnesium7.4 mg
Phosphorus57 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin E1.9 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate15 mcg
Water80 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 79. The excerpt below is the record exactly as published.
German Puddings. One pint of cream, two ounces of butter, two ounces of flour, two ounces of sugar, and the yolks of four, and whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.