vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Irish Moss Pudding
From Tried favourites cookery book, 1909
Serves 4
Good for chest or throat troubles.
Presented as published in 1909. 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
94Calories
4 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein4.1 g
Carbohydrates7.2 g
Fiber0.1 g
Sugars6.7 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium51 mg
Potassium196 mg
Calcium156 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline22 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 173. The excerpt below is the record exactly as published.
Irish Moss Pudding: for Invalid. Get from chemist a packet of Irish moss. Soak a small quantity for \ hour in tepid water, pour off, and remove anjr little black pieces of weed. Then put into a double pan with milk, and cook slowly for fully two hours. Strain, mix with cream, sugar, and flavouriflg. Van- illa or Cinnamon, then bring to boil stirring, then pour into a small w«t eup or mould
Cook this with the app: pantry check, scaling, and the assistant.