vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jelly Puddings
From The encyclopaedia of practical cookery, 1892
Serves 6
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
383Calories
18 gProtein
55 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein18 g
Carbohydrates55 g
Fiber3.4 g
Sugars5 g
Total Fat9.6 g
Saturated Fat2.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol217 mg
Sodium2350 mg
Potassium232 mg
Calcium174 mg
Iron4.7 mg
Magnesium40 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E0.7 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate108 mcg
Choline183 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 156. The excerpt below is the record exactly as published.
Jelly Pudding's. — Scald f pint of milk (or use half cream and half milk), pour it over fib. of sifted breadcrumbs, and beat it up till nearly cold ; then stir in the beaten yolks of seven eggs, next the beaten whites, and lastly 1J saltspoon- fuls of bicarbonate of so
Cook this with the app: pantry check, scaling, and the assistant.