vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Princess Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
An elegant pudding that is not difficult to make.
Presented as published in 1880. 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
672Calories
14 gProtein
127 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein14 g
Carbohydrates127 g
Fiber0.7 g
Sugars116 g
Total Fat9.4 g
Saturated Fat3.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol211 mg
Sodium268 mg
Potassium320 mg
Calcium212 mg
Iron5.2 mg
Magnesium30 mg
Phosphorus230 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate43 mcg
Choline79 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 136. The excerpt below is the record exactly as published.
Princess Pudding. Soak for an hour in a pint of cold water one box of Cox's sparkling gelatine, and add one pint of boiling water, one pint of wine, the juice of four lemons, and three large cup- fuls of sugar. Beat the whites of four eggs to a stiff froth, and stir into the jelly when it begins to thicken. Pour into a large mould, and set in ice water in a cool place. When ready to serve, turn out as you would jelly, only have the pudding in a deep dish. Pour one quart of soft custard
Cook this with the app: pantry check, scaling, and the assistant.