vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Green Bean Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil: about 1.5 hours. Sufficient for 4-5 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
397Calories
16 gProtein
32 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein16 g
Carbohydrates32 g
Fiber14 g
Sugars8.5 g
Total Fat26 g
Saturated Fat6.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol30 mg
Sodium2344 mg
Potassium765 mg
Calcium215 mg
Iron3.1 mg
Magnesium90 mg
Phosphorus150 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A96 mcg
Vitamin E3 mg
Vitamin K175 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate105 mcg
Choline61 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 649. The excerpt below is the record exactly as published.
Green Bean Pudding. --- Take one pound of old green beans, put them into boiling- water, and boil them until tender. Blanch and pound them, and season them with one tea-spoonful of salt and half a tea-spoonful of pepper. Add the yolk of an egg-, and two or three table-spoonfuls of c*'ea
Cook this with the app: pantry check, scaling, and the assistant.