Prince Albert Pudding

Name: Prince Albert Pudding
Ingredients: One large teacupful of vermicelli; Three tablespoonfuls of jam; One pint of milk; Castor sugar; Three eggs; Sweet sauce; The grated rind of one lemon

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

703Calories

36 gProtein

74 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories703 kcal

Protein36 g

Carbohydrates74 g

Fiber3.5 g

Sugars56 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol616 mg

Sodium419 mg

Potassium1122 mg

Calcium721 mg

Iron3.5 mg

Magnesium86 mg

Phosphorus817 mg

Zinc4.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C58 mg

Vitamin A397 mcg

Vitamin E2 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.7 mg

Folate88 mcg

Choline539 mg

Caffeine0 mg

Water651 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 32. The excerpt below is the record exactly as published.

PRINCE ALBERT PUDDING Ingredients One large teacupful of vermicelli. Three tablespoonfuls of jam. One pint of milk. Castor sugar. Three eggs. Sweet sauce. The grated rind of one lemon

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