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Middleton Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
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
411Calories
26 gProtein
32 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein26 g
Carbohydrates32 g
Fiber0 g
Sugars26 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium5134 mg
Potassium288 mg
Calcium117 mg
Iron4 mg
Magnesium26 mg
Phosphorus404 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate107 mcg
Choline588 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 919. The excerpt below is the record exactly as published.
Middleton Pudding. — Make a rich batter with two table-spoonfuls of flour, a pint of new milk, a little salt, two dessert-spoonfuls of good moist sugar, and the whole of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.