vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Pudding, Boiled
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with wine, brandy, or rum sauce. Probable cost: 1s. 4d. Sufficient for four or five 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
759Calories
20 gProtein
137 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein20 g
Carbohydrates137 g
Fiber0.8 g
Sugars125 g
Total Fat16 g
Saturated Fat7.1 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol308 mg
Sodium344 mg
Potassium500 mg
Calcium366 mg
Iron2 mg
Magnesium43 mg
Phosphorus416 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate64 mcg
Choline268 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 2 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, Boiled.— Get two stale roUs, grate the crumb into a pint of milk, and boil it very carefully for ten minutes. Throw it into a basia to cool. Meanwhile, beat the yolks of thi-ee eggs, add them, with nearly half a pound of pounded sugar, a flavour- ing of vanilla, a few currants or Malaga raisins
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