Pouding Marquise

Name: Pouding Marquise
Ingredients: half a pound of stewed quarters of apple; one cupful of rice; half a gill of cream; two tablespoonfuls of puree of apricot; a quarter of a pound of ground almonds; one whole egg; a quarter of a pound of sugar

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

2264Calories

51 gProtein

326 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories2264 kcal

Protein51 g

Carbohydrates326 g

Fiber18 g

Sugars116 g

Total Fat84 g

Saturated Fat14 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol246 mg

Sodium137 mg

Potassium1387 mg

Calcium388 mg

Iron13 mg

Magnesium349 mg

Phosphorus942 mg

Zinc6 mg

Copper1.7 mg

Manganese4.1 mg

Vitamin D1 mcg

Vitamin C5 mg

Vitamin A111 mcg

Vitamin E1 mg

Vitamin K2.7 mcg

Vitamin B60.6 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)12 mg

Folate479 mcg

Choline158 mg

Caffeine0 mg

Water302 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 82. The excerpt below is the record exactly as published.

POUDING MARQUISE TTALF a pound of stewed quarters of apple, one cupful of rice, half a gill of cream, two tablespoonfuls of puree of apricot, thick, a quarter of a pound of ground almonds, one whole egg, and a quarter of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.