Motzo Pudding (Jewish)

Name: Motzo Pudding (Jewish)
Ingredients: three biscuits; three large apples; two ounces of currants; the same quantity of stoned raisins; a tablespoonful of chopped lemon-peel; a quarter of a pound of moist sugar; a sufficient quantity of beaten eggs

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

901Calories

4 gProtein

236 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories901 kcal

Protein4.1 g

Carbohydrates236 g

Fiber9.6 g

Sugars205 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium17 mg

Potassium1093 mg

Calcium94 mg

Iron2.3 mg

Magnesium56 mg

Phosphorus148 mg

Zinc0.6 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C126 mg

Vitamin A18 mcg

Vitamin E0.9 mg

Vitamin K5.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate2.8 mcg

Choline25 mg

Caffeine0 mg

Water523 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Motzo Pudding (Jewish). Soak three biscuits and squeeze the water out well ; cut up three large apples into small thick pieces ; take two ounces of currants, the same quantity of stoned raisins, and melted fat, a table- spoonful of chopped lemon-peel, and a quarter of a pound of moist sugar. Mix altogether with a sufficient quantity of beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.