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Millet Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for five or six 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
545Calories
22 gProtein
80 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein22 g
Carbohydrates80 g
Fiber8.3 g
Sugars18 g
Total Fat16 g
Saturated Fat7.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol73 mg
Sodium381 mg
Potassium691 mg
Calcium509 mg
Iron3.4 mg
Magnesium99 mg
Phosphorus511 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D3.4 mcg
Vitamin C43 mg
Vitamin A147 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.5 mg
Folate106 mcg
Choline117 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 927. The excerpt below is the record exactly as published.
Millet Pudding. — Like sago and other small seeds, millet should be washed before boiling. Simmer over a slow fire, stirring carefully, four ounces of millet, in nearly a quart of milk. Flavour with the thin rind of lemon, cinnamon, or nutmeg. When cooled, sweeten and stir ia four beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.