Marlborough Pudding

Name: Marlborough Pudding
Ingredients: four ounces of tapioca (or rice); four ounces of castor sugar; one quart of milk; one stick of vanilla; the yolks of three eggs

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

1200Calories

40 gProtein

161 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1200 kcal

Protein40 g

Carbohydrates161 g

Fiber0 g

Sugars161 g

Total Fat45 g

Saturated Fat23 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol668 mg

Sodium396 mg

Potassium1527 mg

Calcium1266 mg

Iron1.5 mg

Magnesium119 mg

Phosphorus1184 mg

Zinc5.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A506 mcg

Vitamin E1.8 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B126.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1.1 mg

Folate74 mcg

Choline592 mg

Caffeine0 mg

Water888 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 86. The excerpt below is the record exactly as published.

MARLBOROUGH PUDDING FOUR ounces of tapioca (or rice), four ounces of castor sugar, one quart of milk, one stick of vanilla and the yolks of three eggs

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