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Kerry Pudding
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
53Calories
3 gProtein
5 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein2.8 g
Carbohydrates4.9 g
Fiber0.1 g
Sugars4 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium37 mg
Potassium128 mg
Calcium107 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0.3 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline16 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 158. The excerpt below is the record exactly as published.
Kerry Pudding and Carrageen Sauce. Bake a few large potatoes in a slow oven, and when tender grate them. Butter a pie-dish, put in a la}'er of the grated potatoes, dust in a little salt, spread a layer of marmalade over, then put in another layer of potatoes, 392 IRELAND and so on until the dish is full, squeezing a few drops of lemon juice between each layer. Dissolve two ounces of Irish moss (which has been steeped in two waters) in one pint of milk ; flavour it with any kind of essence liked
Cook this with the app: pantry check, scaling, and the assistant.