Moss Pudding

Name: Moss Pudding
Ingredients: Two units fresh butter; 2 units white sugar; the chopped yellow peel of 2 lemons; 0 units yolk of egg; the juice of a lemon; 2 units flour; 6 units whipped white of egg

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

179Calories

22 gProtein

30 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories179 kcal

Protein22 g

Carbohydrates30 g

Fiber5.9 g

Sugars7.5 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium5 mg

Potassium379 mg

Calcium58 mg

Iron1.3 mg

Magnesium22 mg

Phosphorus40 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C145 mg

Vitamin A2 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate42 mcg

Choline15 mg

Caffeine0 mg

Water426 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 209. The excerpt below is the record exactly as published.

Moss Pudding.— Two units fresh butter and the chopped yellow peel of 2 lemons, 2 units white sugar. Mix till like cream, then beat into it 0 units yolk of egg and the juice of a lemon. When nearly white, add 2 units flour mid 6 units whipped white of egg

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