vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Indian Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four small spongecakes.
Presented as published in 1892. 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
612Calories
12 gProtein
31 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein12 g
Carbohydrates31 g
Fiber0.9 g
Sugars22 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol400 mg
Sodium133 mg
Potassium300 mg
Calcium121 mg
Iron2.6 mg
Magnesium29 mg
Phosphorus226 mg
Zinc1.5 mg
Copper0.1 mg
Manganese2.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate36 mcg
Choline223 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 744. The excerpt below is the record exactly as published.
pieces of preserved ginger, cut into nice tasteful forms. Lay slices of spongecake in a bowl, and pour over them a pint of boiling cream, into which, "when well soaked, beat sugar enough to sweeten (say about three ounces), and half a dozen well- "whisked eggs. Beat the mixture, and fill the "buttered basin. The pudding may be steamed or boiled for an hour and a half, with a cloth tied over the top. The syrup from the ginger is usually served warmed up as sauce. Turn out the pudding, and send it hot to table, with the sauce poured over it. Probable cost, exclusive of ginger, 2s. 4d. The above ingredients are .sufficient for four small spongecakes. Indian Pudding (another way)
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