vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pipping Pudding
From Consult me, 1902
Serves 3
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
672Calories
10 gProtein
8 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein9.5 g
Carbohydrates8.4 g
Fiber0 g
Sugars0.8 g
Total Fat60 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol347 mg
Sodium107 mg
Potassium298 mg
Calcium130 mg
Iron1.2 mg
Magnesium24 mg
Phosphorus204 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline151 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 387. The excerpt below is the record exactly as published.
PIPPING PUDDING. Coddle six pippins in vine leaves cover- ed with water, very gently, that the inside be done without breaking the skins. When soft, skin, and with a teaspoon take the pulp from the core. Press it through a colander ; add two spoonfuls of orange-flower water, three eggs beaten, a glass of raisin wine, a pint of scalded cream, sugar and nut- meg to taste
Cook this with the app: pantry check, scaling, and the assistant.