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Madonna Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons.
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
492Calories
2 gProtein
39 gCarbs
36 gFat
Full nutrition (35 nutrients)
Calories492 kcal
Protein1.8 g
Carbohydrates39 g
Fiber0.5 g
Sugars37 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol57 mg
Sodium16 mg
Potassium41 mg
Calcium10 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C8.8 mg
Vitamin A14 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline27 mg
Caffeine0 mg
Alcohol0.8 g
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 883. The excerpt below is the record exactly as published.
Madonna Pudding.— Put three-quarters of a pound of bread-crumbs into a basin with eight ounces of finely-shred suet, and the same weight of good powdered sugar. Beat up an egg with a large table-spoonful of brandy, add these, with the grated rind of a large lemon
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