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Paradise Pudding
From Vegetarian cookery, 1891
Serves 2
Serve with sweet sauce.
Presented as published in 1891. 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
511Calories
9 gProtein
115 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein9.3 g
Carbohydrates115 g
Fiber5.8 g
Sugars65 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium424 mg
Potassium500 mg
Calcium172 mg
Iron3.8 mg
Magnesium49 mg
Phosphorus152 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A7.4 mcg
Vitamin E0.5 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate83 mcg
Choline12 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 81. The excerpt below is the record exactly as published.
Paradise Pudding. Half a pound of apples, quarter of a pound of bread crumbs, three ounces of sugar, three ounces of currants, three eggs, a lit- tle lemon rind, the juice of an orange, a little salt, and nutmeg
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