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Honig Pudig (Honey Pudding)

Name: Honig Pudig (Honey Pudding)
Yield: 2 servings
Ingredients: two ounces thick honey; four ounces breadcrumbs; two tablespoonfuls of fine sugar; half a lemon; two whole eggs; the whites of four eggs; one ounce butter; two ounces flour; a half gill cold milk; one tablespoonful of yellow or white chartreuse

From Banquets of the nations, 1911

Serves 2

Presented as published in 1911. 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

684Calories

30 gProtein

102 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories684 kcal

Protein30 g

Carbohydrates102 g

Fiber3.3 g

Sugars41 g

Total Fat29 g

Saturated Fat5.4 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol591 mg

Sodium632 mg

Potassium409 mg

Calcium203 mg

Iron7.2 mg

Magnesium53 mg

Phosphorus429 mg

Zinc3 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D3 mcg

Vitamin C13 mg

Vitamin A240 mcg

Vitamin E1.7 mg

Vitamin K4.2 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)5.8 mg

Folate180 mcg

Choline451 mg

Caffeine0 mg

Water150 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 253. The excerpt below is the record exactly as published.

Honig Pudig. (Honey Pudding.) Two ounces thick honey, four ounces breadcrumbs, two tablespoonfuls of fine sugar, half a lemon, two whole eggs, the whites of four eggs, one ounce butter, two ounces flour, a half gill cold milk, and one table- spoonful of yellow or white chartreuse

Cook this with the app: pantry check, scaling, and the assistant.