Madeira Pudding

Name: Madeira Pudding
Ingredients: three ounces of butter; three ounces of castor sugar; six ounces of Vienna flour; the yolks and whites beaten separately of six ounces weight of eggs in the shell; a liqueur-glassful of brandy; the same of sherry; a few drops of essence of vanilla or lemon

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1667Calories

56 gProtein

231 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories1667 kcal

Protein56 g

Carbohydrates231 g

Fiber0 g

Sugars99 g

Total Fat101 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1315 mg

Sodium448 mg

Potassium811 mg

Calcium224 mg

Iron15 mg

Magnesium95 mg

Phosphorus800 mg

Zinc5.3 mg

Copper0.6 mg

Manganese1.6 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)12 mg

Folate413 mcg

Choline882 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Madeira Pudding. Cream three ounces of butter and add to it three ounces of castor sugar, six ounces of Vienna flour, the yolks and whites beaten separately of six ounces weight of eggs in the shell ; to this put a liqueur-glassful of brandy and the same of sherry, and a few drops of essence of vanilla or lemon

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