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Marmalade Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Best buttering method is to melt butter and apply with a brush.
Presented as published in 1898. 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
694Calories
34 gProtein
78 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein34 g
Carbohydrates78 g
Fiber0.3 g
Sugars67 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol773 mg
Sodium385 mg
Potassium672 mg
Calcium419 mg
Iron4.1 mg
Magnesium56 mg
Phosphorus655 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C2.2 mg
Vitamin A398 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.9 mg
Folate109 mcg
Choline634 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 340. The excerpt below is the record exactly as published.
Marmalade Pudding*.— A teacupful of milk, a tablespoon- ful of flour, and an ounce and a half of sugar, all stirred over MARMALADE PUDDING 491 the fire till boiling. Then add, off the fire, the yolks of four eggs. Strain a small pot of marmalade
Cook this with the app: pantry check, scaling, and the assistant.