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Gotham Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with wine sauce. Cost: about 8d. for four persons.
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
196Calories
7 gProtein
30 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein7.2 g
Carbohydrates30 g
Fiber0.5 g
Sugars26 g
Total Fat5.6 g
Saturated Fat2.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol147 mg
Sodium104 mg
Potassium164 mg
Calcium102 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus141 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline122 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 630. The excerpt below is the record exactly as published.
Gotham Pudding. — Dissolve a piece of saleratus the size of a small nut in a table- spoonful of hot water, and mix with it a break- fast-cupfid of milk, three well-beaten eggs, and two table-spoonfuls of floui-. Wlien quite smooth, add a pinch of salt, and four ounces of candied citron
Cook this with the app: pantry check, scaling, and the assistant.