Hamilton Pudding
From The handy dictionary of cookery, 1890
Serve with good custard sauce or not, according to taste.
Presented as published in 1890. 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
1021Calories
31 gProtein
20 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1021 kcal
Protein31 g
Carbohydrates20 g
Fiber0 g
Sugars12 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium183 mg
Potassium596 mg
Calcium455 mg
Iron0.2 mg
Magnesium48 mg
Phosphorus388 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate6.4 mcg
Choline52 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 83. The excerpt below is the record exactly as published.
half a pint of milk, and in it three- quarters of an ounce of gelatine. Melt it carefully ; do not allow it to boil, or it will curdle ; strain it into a basin. When it is quite cool, add it to half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.