Hot Prelato Pudding
From Dainty dinners and dishes for Jewish families, 1907
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
755Calories
34 gProtein
73 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein34 g
Carbohydrates73 g
Fiber2.6 g
Sugars69 g
Total Fat36 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium763 mg
Calcium450 mg
Iron3.6 mg
Magnesium118 mg
Phosphorus688 mg
Zinc3.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.5 mg
Folate81 mcg
Choline484 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 96. The excerpt below is the record exactly as published.
HOT PRELATO PUDDING. 6 prelatoes. 3 eggs. £ pint milk. 1 oz. ground almonds. 2 oz. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.