vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Honeycomb Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Presented as published in 1907. 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
704Calories
64 gProtein
109 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein64 g
Carbohydrates109 g
Fiber1.4 g
Sugars107 g
Total Fat4.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium141 mg
Potassium46 mg
Calcium58 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus30 mg
Zinc0.1 mg
Copper1.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.4 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline29 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 49. The excerpt below is the record exactly as published.
Honeycomb Pudding*, 2OZ. Gelatine, soaked in ipt. of new Milk. 30ZS. loaf Sugar. Yolks of 2 Eggs, well beaten. Grated rind of 1 Lemon. Boil all together, then add juice of lemon and the whites of eggs beaten to a froth
Cook this with the app: pantry check, scaling, and the assistant.