vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Muffin Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
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
454Calories
24 gProtein
48 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein24 g
Carbohydrates48 g
Fiber1.2 g
Sugars32 g
Total Fat18 g
Saturated Fat7.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol401 mg
Sodium363 mg
Potassium592 mg
Calcium410 mg
Iron3.6 mg
Magnesium52 mg
Phosphorus486 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C1.3 mg
Vitamin A244 mcg
Vitamin E1.3 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2 mg
Folate80 mcg
Choline343 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 334. The excerpt below is the record exactly as published.
Muffin Pudding’.-— Take the outsides off three muffins, tear the insides into thin slices, and put them in a pint basin. Beat four eggs well, and take as much milk as the muffins will absorb. Let it stand a while, and do not stir it. Add a little sugar and dried cherries
Cook this with the app: pantry check, scaling, and the assistant.