vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
HoRNiSEA Pudding
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
445Calories
25 gProtein
45 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein25 g
Carbohydrates45 g
Fiber0 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium561 mg
Calcium364 mg
Iron4.1 mg
Magnesium52 mg
Phosphorus490 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)3.2 mg
Folate115 mcg
Choline337 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 79. The excerpt below is the record exactly as published.
HoRNiSEA Pudding. Three ounces of flour, four eggs, and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.