Marmalade and Vermicelli Pudding
From Plain cookery recipes, 1908
Presented as published in 1908. 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
927Calories
37 gProtein
146 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories927 kcal
Protein37 g
Carbohydrates146 g
Fiber4.2 g
Sugars77 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol416 mg
Sodium300 mg
Potassium1103 mg
Calcium545 mg
Iron3.5 mg
Magnesium112 mg
Phosphorus760 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D5.5 mcg
Vitamin C2.4 mg
Vitamin A277 mcg
Vitamin E1.4 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.1 mg
Folate66 mcg
Choline364 mg
Caffeine0 mg
Water417 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 40. The excerpt below is the record exactly as published.
Marmalade and Vermicelli Pudding. Three ounces vermicelli. Three-quarters of a pint milk. Two small eggs. One tablespoonful marmalade. One ounce raisins. One ounce sugar
Cook this with the app: pantry check, scaling, and the assistant.