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Oldbury Pudding
From Consult me, 1902
Serves 2
A little rice flour or arrow-root can be added for nutrition.
Presented as published in 1902. 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
620Calories
27 gProtein
103 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein27 g
Carbohydrates103 g
Fiber1.7 g
Sugars1.6 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium146 mg
Potassium383 mg
Calcium101 mg
Iron9.5 mg
Magnesium51 mg
Phosphorus343 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A164 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate255 mcg
Choline297 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 349. The excerpt below is the record exactly as published.
OLDBURY PUDDING. Beat well 4 eggs ; flour and butter a pint basin ; pour in the eggs, and fill up with new milk previously boiled, with 2 laurel leaves, and when cold beat them together ; put a white paper over the basin ; cover with a cloth, and boil 20 minutes. Serve with wine and butter sauce. A little rice flour, or arrow-root incorporated with the milk will make it more nutritious ; add the squeeze of a lemon
Cook this with the app: pantry check, scaling, and the assistant.