vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Time: about half an hour. Probable cost: 3s. Sufficient for five or six 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
800Calories
22 gProtein
20 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein22 g
Carbohydrates20 g
Fiber0.8 g
Sugars0.6 g
Total Fat69 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol657 mg
Sodium365 mg
Potassium370 mg
Calcium193 mg
Iron3 mg
Magnesium31 mg
Phosphorus375 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E1.5 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate91 mcg
Choline396 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 756. The excerpt below is the record exactly as published.
Italian Pudding. — Soak three sliced French rolls in a pint of cream which has been boiled and sweetened with loaf sugar. Beat up eight eggs, and add them to the soaked rolls when cool. Line a well-buttered dish with pulf paste, the bottom of which fill with sliced apples, leaving enough of the dish empty to hold the cream. Strew sugar and some sliced candied peel on the top of the apples, add a glass of red wine
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