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Mixed Fruit Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Can be made a day in advance. Time: twenty-five minutes to boil syrup; ten minutes to simmer fruit.
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
530Calories
1 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein1 g
Carbohydrates136 g
Fiber0 g
Sugars125 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium191 mg
Calcium24 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A3.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 933. The excerpt below is the record exactly as published.
Mixed Fruit Pudding.— Butter a large tin mould, one tliat will hold a quart, and line it with stale fine bread, first cut into slices of about the foui-th of an inch thick, and again with a tin-cutter, into pieces of a triangular form. This form will fit best into the bottom of the mould, but long narrow strips of half an inch broad will bo best for the sides. Have ready a syrup made by boiling a pint of cur- rant-juice with a pound and a half of loaf sugar, and, the mould being now prepared, simmer a pint of not over-ripe raspberries with half the quantity of currants
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Cook this with the app: pantry check, scaling, and the assistant.