Iced Pudding d la Prince de Galles

Name: Iced Pudding d la Prince de Galles
Ingredients: eight eggs; rather more than a pint of boiling cream; 5oz. or 6oz. of sugar; two pottles of ripe and very red strawberries; 6oz. or 7oz. of caster sugar

From The "Queen" cookery books: Ices, 1902

Serve cold.

Presented as published in 1902. 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

3258Calories

31 gProtein

336 gCarbs

204 gFat

Full nutrition (33 nutrients)

Calories3258 kcal

Protein31 g

Carbohydrates336 g

Fiber0 g

Sugars314 g

Total Fat204 g

Saturated Fat109 g

Monounsaturated Fat50 g

Polyunsaturated Fat5.7 g

Cholesterol1951 mg

Sodium165 mg

Potassium666 mg

Calcium471 mg

Iron4 mg

Magnesium40 mg

Phosphorus806 mg

Zinc4.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D7.3 mcg

Vitamin C21 mg

Vitamin A518 mcg

Vitamin E3.5 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate199 mcg

Choline1115 mg

Caffeine0 mg

Water376 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Iced Pudding d la Prince de Galles.—'M.d^k.Q a rich custard with eight eggs, rather more than a pint of ICED PUDDINGS, &c. 7.1 boiling cream, 5oz. or 6oz. of sugar, and a little vanilla, either stick or essence. Toss in a sugar boiler two pottles of ripe and very red strawberries, with 6oz, or 7oz. of caster sugar

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