dairy-freenut-freesoy-freefish-freeshellfish-free
Prince Albert's Pudding
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
747Calories
25 gProtein
64 gCarbs
42 gFat
Full nutrition (35 nutrients)
Calories747 kcal
Protein25 g
Carbohydrates64 g
Fiber2.7 g
Sugars17 g
Total Fat42 g
Saturated Fat19 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol484 mg
Sodium596 mg
Potassium480 mg
Calcium207 mg
Iron5.9 mg
Magnesium54 mg
Phosphorus380 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2.5 mcg
Vitamin C106 mg
Vitamin A207 mcg
Vitamin E2.4 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate120 mcg
Choline378 mg
Caffeine0 mg
Alcohol2.3 g
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 91. The excerpt below is the record exactly as published.
Prince Albert's Pudding Two ounces of finely-shred suet, four ounces of bread crumbs, four ounces of currants washed and dried, five eggs, one table- ipoonftil of brandy, two of sugar, the peel of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.