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Ponding au Clio col at meringue
From The new century cookery book, 1901
Serves 3
It will take about forty-five minutes to steam, or half an hour to bake. Beat the remaining two whites of eggs to a stiff froth, mix with the sugar left over, add a little vanilla essence or vanilla sugar to flavour.
Presented as published in 1901. 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
557Calories
23 gProtein
54 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein23 g
Carbohydrates54 g
Fiber2 g
Sugars50 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol518 mg
Sodium258 mg
Potassium589 mg
Calcium291 mg
Iron4.6 mg
Magnesium77 mg
Phosphorus487 mg
Zinc3 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A266 mcg
Vitamin E1.6 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate63 mcg
Choline421 mg
Caffeine12 mg
Water246 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 434. The excerpt below is the record exactly as published.
Ponding au Clio col at meringue. — 1 pint milk, 8 eggs, 2 oz. corn-flour, 3 oz. chocolate, vanilla essence, 3 oz. caster sugar
Cook this with the app: pantry check, scaling, and the assistant.