vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Plumbe's Arrowroot Custard Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
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
654Calories
28 gProtein
23 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein28 g
Carbohydrates23 g
Fiber13 g
Sugars4.5 g
Total Fat54 g
Saturated Fat5.3 g
Monounsaturated Fat33 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol186 mg
Sodium75 mg
Potassium853 mg
Calcium296 mg
Iron4.8 mg
Magnesium277 mg
Phosphorus589 mg
Zinc3.8 mg
Copper1.1 mg
Manganese2.2 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E26 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.8 mg
Folate109 mcg
Choline199 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1258. The excerpt below is the record exactly as published.
Plumbe's Arrowroot Custard Pud- ding.— Beat up two or thi-ee eggs with a smaU dessert-spoonful of arrowroot ; sweeten with loaf-sugar, and add seven di'ops of essence of almonds. Pour on this mixture a pint of boil- ing mil
Cook this with the app: pantry check, scaling, and the assistant.