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Glen Urquhart Pudding
From Harper's cook book encyclopædia, 1902
Serves 2
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
685Calories
13 gProtein
133 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein13 g
Carbohydrates133 g
Fiber6.1 g
Sugars91 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol367 mg
Sodium1036 mg
Potassium583 mg
Calcium244 mg
Iron4.1 mg
Magnesium49 mg
Phosphorus263 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C42 mg
Vitamin A131 mcg
Vitamin E1 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate57 mcg
Choline292 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 349. The excerpt below is the record exactly as published.
Glen Urquhart Pudding. — Cut up 4 ozs. of bread into pieces the size of dice. Put these into a basin, adding to them 3 ozs. of powdered white sugar, the same quantity of sultana raisins, a few dried cherries, 2 ozs. of candied peel, minced small, the grated rind of a lemon, and a glass of sherry. In a small enamelled pan melt over the fire I oz. of lump sugar. Brown the sugar a pretty color, and pour into it half a pint of creamy milk
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