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Prussian Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
This will make five small puddings.
Presented as published in 1898. 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
393Calories
8 gProtein
8 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein7.5 g
Carbohydrates8.4 g
Fiber0.9 g
Sugars0.3 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol244 mg
Sodium76 mg
Potassium154 mg
Calcium81 mg
Iron1.1 mg
Magnesium18 mg
Phosphorus141 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline124 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 334. The excerpt below is the record exactly as published.
Prussian Pudding’S. — ( Family Recipe .) — Take a pint of thick cream, a teacupful of melted butter, three spoonfuls of flour, and a little nutmeg. Beat the yolks of five eggs and the whites of two
Cook this with the app: pantry check, scaling, and the assistant.