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Madeira Pudding

Name: Madeira Pudding
Yield: 3 servings
Ingredients: Eight ounces of bread in small dice; four ounces of castor sugar; four eggs; one pint of milk; two wine-glassfuls of Madeira or sherry; two teaspoonfuls of grated lemon rind

From Soyer's standard cookery, 1912

Serves 3

Presented as published in 1912. 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

543Calories

21 gProtein

83 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories543 kcal

Protein21 g

Carbohydrates83 g

Fiber1.9 g

Sugars50 g

Total Fat14 g

Saturated Fat5.7 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.9 g

Omega-30.2 g

Cholesterol267 mg

Sodium517 mg

Potassium427 mg

Calcium399 mg

Iron3.7 mg

Magnesium48 mg

Phosphorus382 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2.9 mcg

Vitamin C1.7 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.8 mg

Folate32 mcg

Choline225 mg

Caffeine0 mg

Water222 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 186. The excerpt below is the record exactly as published.

Madeira Pudding. INGREDIENTS. — Eight ounces of bread in small dice, four ounces of castor sugar, four eggs, one pint of milk, two wine- glassfuls of Madeira or sherry, two teaspoonfuls of grated lemon rind

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