vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peas Pudding, Superlative
From Cassell's dictionary of cookery, 1892
Serves 7
Time: four hours. Serves 6-8.
Presented as published in 1892. 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
123Calories
3 gProtein
8 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein2.7 g
Carbohydrates8.3 g
Fiber3.3 g
Sugars2.4 g
Total Fat9.1 g
Saturated Fat5.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol26 mg
Sodium1389 mg
Potassium151 mg
Calcium28 mg
Iron1 mg
Magnesium20 mg
Phosphorus52 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1136. The excerpt below is the record exactly as published.
Peas Pudding, Superlative. — Soak and boil a pint of peas according to the direc- tions given above, press them through a sieve, season with pepper and salt, and beat thoroughly for eight or ten minutes, first adding three weU-beaten eggs, two ounces of clarified butter, and a table- spoonful of thick cream
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