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Italian Pudding

Name: Italian Pudding
Yield: 4 servings
Ingredients: a quarter of a pound of any sweet biscuits; six macaroons; two ounces of candied peel; an ounce of sultanas; one ounce of pistachio nuts or almonds; the yolks of ten eggs; the whites of three; half a pint of cream; a small glass of rum

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

803Calories

25 gProtein

36 gCarbs

48 gFat

Full nutrition (35 nutrients)

Calories803 kcal

Protein25 g

Carbohydrates36 g

Fiber4.5 g

Sugars23 g

Total Fat48 g

Saturated Fat25 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol665 mg

Sodium336 mg

Potassium456 mg

Calcium171 mg

Iron3.6 mg

Magnesium58 mg

Phosphorus426 mg

Zinc2.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D3.3 mcg

Vitamin C19 mg

Vitamin A260 mcg

Vitamin E3.6 mg

Vitamin K2.6 mcg

Vitamin B60.4 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.6 mg

Folate83 mcg

Choline487 mg

Caffeine0 mg

Alcohol19 g

Water212 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 185. The excerpt below is the record exactly as published.

Italian Pudding. Crush a quarter of a pound of any sweet biscuits with six macaroons, and mince finely two ounces of candied peel, an ounce of sultanas, and one ounce of pistachio nuts or almonds. Bind thoroughly with the yolks of ten eggs, and the whites of three, and add half a pint of cream and a small glass of rum

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