vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Prince Consort's Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Time to steam: about three-quarters of an hour. Sufficient for three or four persons.
Presented as published in 1892. 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
915Calories
27 gProtein
93 gCarbs
46 gFat
Full nutrition (35 nutrients)
Calories915 kcal
Protein27 g
Carbohydrates93 g
Fiber4.4 g
Sugars64 g
Total Fat46 g
Saturated Fat14 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol530 mg
Sodium606 mg
Potassium554 mg
Calcium255 mg
Iron4.4 mg
Magnesium107 mg
Phosphorus616 mg
Zinc3.3 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D3.2 mcg
Vitamin C0.1 mg
Vitamin A224 mcg
Vitamin E9.1 mg
Vitamin K9.2 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.5 mg
Folate104 mcg
Choline425 mg
Caffeine0 mg
Alcohol4.6 g
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1376. The excerpt below is the record exactly as published.
Prince Consort's Pudding (another way). — Grumble six ounces of stale sponge cake. Poor over them milk flavoured with almonds prepared as follows :— Blanch two ounces of sweet almonds and four bitter ones. Simmer them softly for half an hour in a quarter of a pint of milk, then pound them to a paste, and mix them again with the milk. Add to the mixture a pinch of salt, two ounces of powdered sugar, the yolks of four and the white of one egg, three table-spoonfuls of thick cream, and two of brandy
Cook this with the app: pantry check, scaling, and the assistant.