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Marmalade Pudding
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
787Calories
22 gProtein
161 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein22 g
Carbohydrates161 g
Fiber0.2 g
Sugars24 g
Total Fat6 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium852 mg
Potassium274 mg
Calcium49 mg
Iron9.8 mg
Magnesium48 mg
Phosphorus190 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A2.8 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate276 mcg
Choline6.4 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 159. The excerpt below is the record exactly as published.
MARMALADE PUDDING. 395 " Bake in a mould ; turn out and serve with sauce, as follows : — Three eggs well beaten ; A wine-glass of Chablis ; A squeeze of lemon ; lemon peel. Whisk whilst warming. If preferred, the sauce can be sent up in a sauce boat. Sauce made with fruit syrup may be used instead of the ^^^ sauce. Marmalade Pudding. I teacupful sour milk, or buttermilk ; I tablespoonful brown sugar ; I tablespoonful marmalade ; \ teaspoonful carbonate of soda ; The yolks of two eggs beaten up in the milk ; 6 ozs. of flour ; Whisk the whites of eggs and stir in
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