JAM PUDDING
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
256Calories
19 gProtein
12 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein19 g
Carbohydrates12 g
Fiber1.9 g
Sugars6.5 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium310 mg
Potassium277 mg
Calcium116 mg
Iron3.2 mg
Magnesium33 mg
Phosphorus306 mg
Zinc2.1 mg
Copper0.1 mg
Manganese3 mg
Vitamin D3 mcg
Vitamin C0.4 mg
Vitamin A240 mcg
Vitamin E2 mg
Vitamin K7.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate73 mcg
Choline443 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 27. The excerpt below is the record exactly as published.
well -beaten eggs, and a glass of brandy; bake in a dish with a paste border. JAM PUDDING Mix together equal quantities of creamed butter, sugar, and raspberry jam, with 3 weU- beaten eggs ; nutmeg, cinnamon, and cloves
Cook this with the app: pantry check, scaling, and the assistant.