vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Her Majesty’s Pudding
From Modern cookery, in all its branches, 1884
Serves 3
Serve with preserved barberries or fruit syrup.
Presented as published in 1884. 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
570Calories
18 gProtein
32 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein18 g
Carbohydrates32 g
Fiber0 g
Sugars29 g
Total Fat41 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol576 mg
Sodium206 mg
Potassium261 mg
Calcium123 mg
Iron2.3 mg
Magnesium21 mg
Phosphorus309 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E1.4 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate63 mcg
Choline392 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 365. The excerpt below is the record exactly as published.
HER majesty’s PUDDING. Infuse in a pint of new milk half a pod of vanilla, cut into short lengths, and bruised; simmer them gently together for twenty minutes, and strain the milk through muslin to half a pint of cream ; put these again on the fire in a clean saucepan, with three ounces of fine sugar, and pour them when they boil, to the beaten yolks of eight very fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.