Nun’s Pudding

Name: Nun’s Pudding
Ingredients: 2 eggs; 1 tablespoonful of powdered sugar; 2 tablespoonfuls of sifted flour; 1 pint of milk; ^ lb. of macaroons; 1 oz. of powdered sugar; 2 ozs. of grated cocoanut

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

1679Calories

37 gProtein

211 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1679 kcal

Protein37 g

Carbohydrates211 g

Fiber12 g

Sugars162 g

Total Fat77 g

Saturated Fat58 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol430 mg

Sodium875 mg

Potassium1170 mg

Calcium670 mg

Iron4.5 mg

Magnesium140 mg

Phosphorus861 mg

Zinc5.1 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.7 mg

Vitamin K2.8 mcg

Vitamin B60.7 mg

Vitamin B123.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.1 mg

Folate79 mcg

Choline401 mg

Caffeine0 mg

Water533 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 36. The excerpt below is the record exactly as published.

Nun’s Pudding. For Four Persons. — 2 eggs ; 1 tablespoonful of powdered sugar ; 2 tablespoonfuls of sifted flour ; 1 pint of milk ; ^ lb. of macaroons ; 1 oz. of powdered sugar ; 2 ozs. of grated cocoanut

Cook this with the app: pantry check, scaling, and the assistant.