Princess Pudding
From Puddings and Pastry à la Mode, 1889
Mould can be ornamented with 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
501Calories
36 gProtein
47 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein36 g
Carbohydrates47 g
Fiber0 g
Sugars45 g
Total Fat19 g
Saturated Fat7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol573 mg
Sodium287 mg
Potassium618 mg
Calcium253 mg
Iron2.9 mg
Magnesium48 mg
Phosphorus449 mg
Zinc2.5 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C38 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate110 mcg
Choline468 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 18. 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
Cook this with the app: pantry check, scaling, and the assistant.