vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Pudding
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
713Calories
19 gProtein
11 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein19 g
Carbohydrates11 g
Fiber1.3 g
Sugars1.4 g
Total Fat56 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol586 mg
Sodium207 mg
Potassium457 mg
Calcium163 mg
Iron2.9 mg
Magnesium47 mg
Phosphorus355 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.2 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate65 mcg
Choline375 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 274. The excerpt below is the record exactly as published.
ITALIAN PUDDING.— Lay puff paste at the bottom and round the edge of the dish ; over which pour a pint of cream, French rolls enough to thicken it, ten eggs beaten fine, a nut- meg grated, 12 pippins sliced, orange peel, sugar, and half a pint of red wine
Cook this with the app: pantry check, scaling, and the assistant.