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King’s Pudding
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
782Calories
7 gProtein
171 gCarbs
0 gFat
Full nutrition (35 nutrients)
Calories782 kcal
Protein6.5 g
Carbohydrates171 g
Fiber0.9 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium88 mg
Calcium22 mg
Iron0.5 mg
Magnesium6.4 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline12 mg
Caffeine0 mg
Alcohol1 g
Water151 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 73. The excerpt below is the record exactly as published.
King’s Pudding. — 1 pint claret, £ wineglass brandy, i lb. loaf sugar, juice of one lemon, 1 teacup damson jam, i oz. gela- tine
Cook this with the app: pantry check, scaling, and the assistant.