vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Indian Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for seven or eight persons.
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
685Calories
19 gProtein
16 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein19 g
Carbohydrates16 g
Fiber1.9 g
Sugars5.6 g
Total Fat56 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol586 mg
Sodium205 mg
Potassium423 mg
Calcium160 mg
Iron2.7 mg
Magnesium42 mg
Phosphorus346 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C2 mg
Vitamin A201 mcg
Vitamin E1.3 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate64 mcg
Choline373 mg
Caffeine0 mg
Water253 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.
Indian Pudding (another way). — Line a pie-dish with some good puff paste, and put an edging of the same round the rim. Place a layer of sliced apples at the bottom, on the paste, add a salt-spoonful of grated niitmeg, and sugar to taste. Next whisk ten eggs, with half a pint of red wine, and at the same time place three French rolls, cut in slices, to soak in a pint of rich cream
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