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Nottingham Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for half a dozen 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
394Calories
13 gProtein
69 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein13 g
Carbohydrates69 g
Fiber4.8 g
Sugars46 g
Total Fat13 g
Saturated Fat4.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol211 mg
Sodium118 mg
Potassium601 mg
Calcium201 mg
Iron2 mg
Magnesium41 mg
Phosphorus281 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C14 mg
Vitamin A126 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate49 mcg
Choline181 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 996. The excerpt below is the record exactly as published.
Nottingham Pudding.— Take half a dozen large apples of uniform size. Pare and core without breaking them, and fill the centre of each with a little butter, some moist sugar, and grated nutmeg. Put them side by side in a well-buttered pie-dish, and cover them with a light batter made as follows : — Mix six table- spoonfuls of flour very smoothly with a little cold water, add three weU-beaten eggs, a pinch of salt, and milk sufficient to make the batter of the consistence of thick cream
Cook this with the app: pantry check, scaling, and the assistant.