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Pompadour Pudding
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
613Calories
9 gProtein
25 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein8.6 g
Carbohydrates25 g
Fiber1.5 g
Sugars4.9 g
Total Fat44 g
Saturated Fat20 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1 g
Cholesterol43 mg
Sodium102 mg
Potassium144 mg
Calcium38 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate18 mcg
Choline3.6 mg
Caffeine0 mg
Alcohol12 g
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 46. The excerpt below is the record exactly as published.
POMPADOUR PUDDING. Bread crumbs, 2 ounces. Candied peel or preserved cherries, 2 ounces. Cream, 1-3 pint. Lemon sugar. Suet, 5 ounces. Nutmeg, a pinch. Flour, 1 ounce. Egg yolks, 4. Macaroons, 2 ounces. Seeded raisins, 2 ounces. Brandy, 1 glass.
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