vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maraschino Pudding
From The encyclopaedia of practical cookery, 1892
Serves 3
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
486Calories
44 gProtein
21 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein44 g
Carbohydrates21 g
Fiber0.3 g
Sugars19 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol651 mg
Sodium207 mg
Potassium556 mg
Calcium493 mg
Iron1.9 mg
Magnesium48 mg
Phosphorus560 mg
Zinc2.7 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate91 mcg
Choline534 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 461. The excerpt below is the record exactly as published.
Maraschino Pudding. — (1) Dissolve 3oz. of gelatine in 1 breakfast-cupful of water ; beat the yolks of ten eggs well together with lqt. of milk, pour them into a lined sauce- pan, and stir over a slow fire until thickened, but do not let it boil or the eggs will curdle ; then stir in the dissolved gelatine, and when somewhat cooled add 1 wineglassful of Maraschino
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