Italian Pudding
From Domestic cookery, 1886
Presented as published in 1886. 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
2767Calories
47 gProtein
274 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories2767 kcal
Protein47 g
Carbohydrates274 g
Fiber6.8 g
Sugars73 g
Total Fat166 g
Saturated Fat71 g
Monounsaturated Fat51 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol455 mg
Sodium2797 mg
Potassium1029 mg
Calcium1388 mg
Iron14 mg
Magnesium116 mg
Phosphorus1099 mg
Zinc4.1 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D2.2 mcg
Vitamin C0.9 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K5.8 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)14 mg
Folate300 mcg
Choline169 mg
Caffeine0 mg
Water413 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 36. The excerpt below is the record exactly as published.
ITALIAN PUDDING. i lb. Savoy biacuiU 1 tia of peaches 1 egg 1 giU of milk A few drops of lemon essence 2 oz. sugar ^ pint of thick cream Divide the biscuits and arrange alternate layers of biscuits and peaches until the dish is full ; beat up the egg, add the milk and sugar, put into a custard pan or a jug, set in a pan of boiling water, stii- until it thickens, pour over the biscuits, &c. ; allow this to cool ; whip up the cream until stiff, add a little castor sugar, arrange roughly on the top. This may be coloured with cochineal if liked ; serve cold. No. 172. ICE PUDDING. 2 or. Savoy biscuits
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Cook this with the app: pantry check, scaling, and the assistant.