vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Pudding
From Recipes for the million, 1891
Serves 8
Presented as published in 1891. 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
537Calories
8 gProtein
56 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein8.4 g
Carbohydrates56 g
Fiber7.4 g
Sugars44 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol246 mg
Sodium95 mg
Potassium420 mg
Calcium102 mg
Iron2 mg
Magnesium32 mg
Phosphorus170 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C17 mg
Vitamin A89 mcg
Vitamin E1.1 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline160 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 113. The excerpt below is the record exactly as published.
ITALIAN PUDDING. — Line a dish with puff-paste, pour in a pint of cream, add sufficient tin-bread or French rolls to thicken it, a little grated nutmeg and lemon peel, sugar, eight or ten well-beaten eggs, a dozen sliced apples, and a couple of glasses of red wine
Cook this with the app: pantry check, scaling, and the assistant.