vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Imperial Pudding
From Miss Parloa's kitchen companion, 1887
Serves 11
Serve with strawberry sauce.
Presented as published in 1887. 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
722Calories
12 gProtein
57 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein12 g
Carbohydrates57 g
Fiber0.1 g
Sugars41 g
Total Fat51 g
Saturated Fat31 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol175 mg
Sodium168 mg
Potassium494 mg
Calcium355 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus312 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A436 mcg
Vitamin E1.4 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate25 mcg
Choline57 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 340. The excerpt below is the record exactly as published.
Imperial Pudding. There will be needed half a cupful of rice, a generous pint of milk, a cupful of sugar, four table-spoonfuls of wine, half a teaspoonful of salt, two quarts and a pint of whipped cream, and half a box of gelatine
Cook this with the app: pantry check, scaling, and the assistant.