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Nun’s Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Mrs. Rooke.
Presented as published in 1907. 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
690Calories
16 gProtein
149 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein16 g
Carbohydrates149 g
Fiber0 g
Sugars76 g
Total Fat4.8 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium50 mg
Potassium176 mg
Calcium37 mg
Iron5.9 mg
Magnesium29 mg
Phosphorus168 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate167 mcg
Choline98 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 63. The excerpt below is the record exactly as published.
Nun’s Pudding*. Beat the yolks of two eggs and the white of one; mix in i^pts. of new milk gradually, add by degrees |lb. sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.