Pear-Puddings
From The closet of Sir Kenelm Digby Knight opened, 1910
Use buttered dish for baking.
Presented as published in 1910. 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
429Calories
28 gProtein
36 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein28 g
Carbohydrates36 g
Fiber0 g
Sugars0.7 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium1006 mg
Calcium237 mg
Iron7 mg
Magnesium78 mg
Phosphorus530 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C411 mg
Vitamin A347 mcg
Vitamin E4.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 101. The excerpt below is the record exactly as published.
PEAR-PUDDINGS Take a cold Turky, Capon or cold Veal. Shred it very small ; and put almost as much Beef-suet as your meat, and mince it very small. Then put Salt and Nutmeg grated, half a pound of Currants ; a little grated-bread, and a little Flower. Then put in three yolks of Eggs, and one of the whites
Cook this with the app: pantry check, scaling, and the assistant.