vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Nectarine Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time: one hour to bake. Probable cost: 2s. 6d. Sufficient for six persons.
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
199Calories
6 gProtein
34 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories199 kcal
Protein5.7 g
Carbohydrates34 g
Fiber4.2 g
Sugars25 g
Total Fat5.6 g
Saturated Fat2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Cholesterol127 mg
Sodium98 mg
Potassium370 mg
Calcium37 mg
Iron1.5 mg
Magnesium27 mg
Phosphorus127 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C7.5 mg
Vitamin A97 mcg
Vitamin E1.9 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate40 mcg
Choline94 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 989. The excerpt below is the record exactly as published.
Nectarine Pudding. — Stew a dozen nectarines, not over-ripe, with a little sugar until they are quite tender. Beat them well with a fork, remove the skin and the kernels, let them get cold, then mix with them the well- beaten yolks of four and the whites of two eggs, a quarter of a pint of finely-grated bread- crumbs which have been soaked in as much cream as they will absorb, and add a little more sugar if required
Cook this with the app: pantry check, scaling, and the assistant.