vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Nuns’ Pudding
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
732Calories
29 gProtein
103 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein29 g
Carbohydrates103 g
Fiber4.4 g
Sugars56 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium290 mg
Potassium881 mg
Calcium514 mg
Iron3.2 mg
Magnesium109 mg
Phosphorus725 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5.5 mcg
Vitamin C1.8 mg
Vitamin A277 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate63 mcg
Choline373 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 115. The excerpt below is the record exactly as published.
Nuns’ Pudding'. 2 oz. Cornflour, 1 oz. Castor Sugar, 3 gills Milk, Lemon Juice and Eind, 2 Eggs, a few Eatafias, tablespoonful of Easpberry Jam
Cook this with the app: pantry check, scaling, and the assistant.