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Lentil Pudding
From The encyclopaedia of practical cookery, 1892
Serves 2
Can be served with sweet, fruit, or wine sauce.
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
621Calories
32 gProtein
72 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein32 g
Carbohydrates72 g
Fiber1 g
Sugars18 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol416 mg
Sodium5133 mg
Potassium809 mg
Calcium520 mg
Iron5.3 mg
Magnesium84 mg
Phosphorus667 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.5 mg
Folate141 mcg
Choline362 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 333. The excerpt below is the record exactly as published.
Lentil Pudding. — Put 4oz. of Lentil-flour into a basin With 1 hoz. of cornflour and 1 saltspoonful of salt ; mix gradually in with these H pints of milk. When smooth, turn the mixture into a saucepan, and stir it over the fire until boiling ; let it get somewhat cool, then stir in four well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.