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Montreal 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
768Calories
24 gProtein
148 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein24 g
Carbohydrates148 g
Fiber5.8 g
Sugars86 g
Total Fat13 g
Saturated Fat5.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol294 mg
Sodium184 mg
Potassium1218 mg
Calcium279 mg
Iron6.6 mg
Magnesium85 mg
Phosphorus451 mg
Zinc2.4 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D2.7 mcg
Vitamin C2.7 mg
Vitamin A159 mcg
Vitamin E1 mg
Vitamin K4.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.9 mg
Folate134 mcg
Choline255 mg
Caffeine0 mg
Water188 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 936. The excerpt below is the record exactly as published.
Montreal Pudding. — Put four ounces of floTu- into one basin, and whisk three eggs for ten minutes in another. Add to the eggs a small cup of milk, a large table-spoonful of good moist sugar, and the quarter of a small nutmeg, grated. Mix the flour and eggs gradually- together, and stir in nearly half a pound of fine bread-crumbs. This mixture should be beaten for quite twenty minutes, when half a pound of raisins
Cook this with the app: pantry check, scaling, and the assistant.