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Mountain Pudding
From A year's cookery, 1880
Serves 1
Icing can be made a few hours in advance.
Presented as published in 1880. 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
718Calories
22 gProtein
123 gCarbs
17 gFat
Full nutrition (30 nutrients)
Calories718 kcal
Protein22 g
Carbohydrates123 g
Sugars80 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium809 mg
Calcium611 mg
Iron3.2 mg
Magnesium73 mg
Phosphorus553 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate91 mcg
Choline87 mg
Water435 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 263. The excerpt below is the record exactly as published.
Mountain Pudding Cheese. Brown and White Bread and Butter. Milk Rolls. Apple Jelly. Rice Cake. Cold Mutton. Haricot Salad. Sliced Tomatoes. Damson Pie. Cheese. Breakfast. — Ham Toast (March 28th) ; Ptizzared Haddock (September 10th) ; Milk Polls (August 26th) ; Plum Porridge (August 31st). Dinner. — Soles, Filleted, Rolled, and Baked (March 1st) ; Brown Butter Sauce (February 12th) ; Boast Saddle of Mutton (March 4th). Venison Sauce. — Melt two table-spoonfuls of red currant jelly, and mix with it a table-spoonful of port or claret. Heat in a small saucepan, and serve very hot. Potatoes (May 6th) ; Scarlet Runners {see Kidney Beans, August 16th). Mountain Pudding. — Butter a pie-dish and line it with ratafias, and grate the rind of a lemon over them. Mix two ounces of hour with a little cold milk to a smooth paste, and add cold milk gradually to make a pint. Boil this for ten minutes, stirring all the time. Pour the mixture gently over the ratafias, and soak for ten minutes. Beat the whites of the eggs to a stiff froth. Stir two ounces of sifted sugar to this, and add a little corn-flour or arrowroot
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