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Muffin Pudding
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve with wine sauce.
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
433Calories
3 gProtein
11 gCarbs
42 gFat
Full nutrition (29 nutrients)
Calories433 kcal
Protein2.8 g
Carbohydrates11 g
Fiber0.2 g
Sugars4.2 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium53 mg
Potassium122 mg
Calcium75 mg
Iron0.2 mg
Magnesium8.3 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.6 mcg
Water71 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 556. The excerpt below is the record exactly as published.
Muffin Pudding. — (1) Put 1 pint of cream into a saucepan, with 4 teaspoonful of sugar and a little cinnamon, boil, and strain it over the beaten yolks of six eggs. Put a stale, lightly cooked muffin into a basin, pour over 1 g'H of boiling milk, and let it stand until quite cold. Put a piece of well-buttered paper at the bottom of a round mould, scatter over a few raisins
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