Imperial Pudding

Name: Imperial Pudding
Ingredients: one ounce bitter almonds; three ounces sweet almonds; ten sponge cakes; three ounces citron and lemon peel mixed; three ounces currants; five eggs; six ounces sugar; one pint milk; one jar jelly (apple or currant); three ounces muscatelle raisins

From The Common sense recipe book, 1898

Presented as published in 1898. 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

2040Calories

74 gProtein

239 gCarbs

97 gFat

Full nutrition (34 nutrients)

Calories2040 kcal

Protein74 g

Carbohydrates239 g

Fiber17 g

Sugars201 g

Total Fat97 g

Saturated Fat21 g

Monounsaturated Fat48 g

Polyunsaturated Fat19 g

Omega-30.2 g

Cholesterol988 mg

Sodium546 mg

Potassium2302 mg

Calcium1115 mg

Iron10 mg

Magnesium422 mg

Phosphorus1596 mg

Zinc9.1 mg

Copper1.5 mg

Manganese2.8 mg

Vitamin D9.7 mcg

Vitamin C199 mg

Vitamin A567 mcg

Vitamin E33 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B124.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)5.1 mg

Folate177 mcg

Choline885 mg

Caffeine0 mg

Water770 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 72. The excerpt below is the record exactly as published.

IMPERIAL PUDDING: Take one ounce bitter almonds, three ounces sweet almonds, ten sponge cakes, three ounces citron and lemon peel mixed, three ounces currants, five. eggs, six ounces sugar, ‘one pint milk, one jar jelly (apple or currant), three ounces muscatelle raisins

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