vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Holiday Pudding
From The Ideal cook book, 1899
Serves 8
Presented as published in 1899. 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
44Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein0.6 g
Carbohydrates8.1 g
Fiber0.5 g
Sugars4.5 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3.9 mg
Sodium24 mg
Potassium56 mg
Calcium8.4 mg
Iron0.7 mg
Magnesium8 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.2 mcg
Choline2.9 mg
Caffeine0.1 mg
Water4.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 102. The excerpt below is the record exactly as published.
Holiday Pudding —Ingredients—A plain sponge cake, straw- berry jam, icing, a rich custard, some preserved ginger. Make the sponge cake in a round mould, take out the inside of the cake with a cutter not too near the edge, put in a good layer of strawberry jam
Cook this with the app: pantry check, scaling, and the assistant.