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Lady Sunderland's Pudding
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. 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
850Calories
28 gProtein
18 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories850 kcal
Protein28 g
Carbohydrates18 g
Fiber0.2 g
Sugars0.7 g
Total Fat74 g
Saturated Fat38 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol843 mg
Sodium293 mg
Potassium425 mg
Calcium202 mg
Iron4 mg
Magnesium36 mg
Phosphorus468 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A293 mcg
Vitamin E1.9 mg
Vitamin K4.3 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate108 mcg
Choline539 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 224. The excerpt below is the record exactly as published.
Lady Sunderland's Pudding. Beat up the yolks of eight eggs with the whites of three, add five tablespoonfuls of flour and a grated nutmeg, and put the whole into a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.