Honeycomb Cream
From The St. Mungo cookery book, 1904
This pudding has the appearance of being half a jelly and half a cream.
Presented as published in 1904. 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
309Calories
43 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein43 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium269 mg
Potassium212 mg
Calcium100 mg
Iron2.9 mg
Magnesium24 mg
Phosphorus308 mg
Zinc2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate79 mcg
Choline452 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 47. The excerpt below is the record exactly as published.
HONEYCOMB CREAM. Soak I ounce of gelatine in 3 breakfastcupfuls of milk till .soft. Place all in a double saucepan till warm and the gelatine is c|uite dissolved, add lump sugar to taste. Beat the yolks xxf 3 eggs, add them to the milk slowly, and heat till thick. Flavour with teaspxxonful of vanilla flxivouring,
Cook this with the app: pantry check, scaling, and the assistant.