Princess Pudding
From Puddings and pastry à la mode, 1889
The mould may be ornamented with pale clear jelly.
Presented as published in 1889. 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
716Calories
55 gProtein
48 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein55 g
Carbohydrates48 g
Fiber0 g
Sugars45 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1131 mg
Sodium500 mg
Potassium825 mg
Calcium337 mg
Iron5.5 mg
Magnesium66 mg
Phosphorus746 mg
Zinc4.4 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D7.2 mcg
Vitamin C38 mg
Vitamin A519 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.4 mg
Folate181 mcg
Choline909 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.
Princess Pudding. Dissolve half an ounce of leaf gelatine in a quarter of a pint of milk and strain ; beat up three yolks of eggs and put them with the milk ; put this mixture into a stewpan and stir till it thickens, add one ounce of sifted sugar, be sure and not let it boil, pour this into a basin and add a gill of orange-juice and a few drops of cochineal ; beat the whites of the three eggs
Cook this with the app: pantry check, scaling, and the assistant.