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Plain Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Family Recipe.
Presented as published in 1898. 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
477Calories
8 gProtein
9 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein7.7 g
Carbohydrates9.3 g
Fiber0 g
Sugars0.1 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol260 mg
Sodium77 mg
Potassium173 mg
Calcium94 mg
Iron1 mg
Magnesium13 mg
Phosphorus147 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline110 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 334. The excerpt below is the record exactly as published.
PLAIN PUDDING 483 Plain Pudding1. — ( Family Recipe.) — Three spoonfuls of flour, three eggs, and a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.