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Milton Pudding

Name: Milton Pudding
Yield: 4 servings
Ingredients: a quarter of a pint of new milk; the thin rind of a lemon; three blades of mace; a pint of double cream; an ounce of finely-sifted sugar; the beaten yolks of seven eggs; a glass of brandy

From Cassell's dictionary of cookery, 1892

Serves 4

Time: an hour to boil.

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

783Calories

15 gProtein

26 gCarbs

56 gFat

Full nutrition (35 nutrients)

Calories783 kcal

Protein15 g

Carbohydrates26 g

Fiber6.4 g

Sugars8.4 g

Total Fat56 g

Saturated Fat28 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol446 mg

Sodium166 mg

Potassium362 mg

Calcium201 mg

Iron4.4 mg

Magnesium52 mg

Phosphorus266 mg

Zinc1.9 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D1.8 mcg

Vitamin C36 mg

Vitamin A148 mcg

Vitamin E1 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate59 mcg

Choline259 mg

Caffeine0 mg

Alcohol19 g

Water194 g

Estimated from matched ingredients across 4 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.

Milton Pudding. — Simmer in a small saucepan a quarter of a pint of new milk, with the thin rind of a lemon and thi-ee blades of mace; boil until the flavour is gained, then strain the milk to a pint of double cream, and boil together for a minute. Sweeten while hot with an ounce of finely-sifted sugar. Let it cool, and add the beaten yolks of seven eggs and a glass of brandy

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