Llandudno Pudding

Name: Llandudno Pudding
Ingredients: 3 eggs; 4 tablespoonfuls of flour; A little grated lemon rind; 3 tablespoonfuls of jam; 1£ pints milk; 2 oz. sugar; Some stale sponge cake

From Choice cookery, 1888

Presented as published in 1888. 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

1154Calories

46 gProtein

157 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1154 kcal

Protein46 g

Carbohydrates157 g

Fiber0.9 g

Sugars121 g

Total Fat38 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium511 mg

Potassium1397 mg

Calcium1004 mg

Iron4.7 mg

Magnesium116 mg

Phosphorus1081 mg

Zinc5.3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D10 mcg

Vitamin C7.9 mg

Vitamin A474 mcg

Vitamin E2 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)3 mg

Folate128 mcg

Choline577 mg

Caffeine0 mg

Water781 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 27. The excerpt below is the record exactly as published.

LLANDUDNO PUDDING. 3 eggs 4 tablespoonfuls of flour A little grated lemon rind or essence 3 tablespoonfuls of jam A few drops of cochineal 1£ pints milk 2 oz. sugar Some stale sponge cake

Cook this with the app: pantry check, scaling, and the assistant.