Pudding A La Gotha

Name: Pudding A La Gotha
Ingredients: Three-quarters of a pound of dry bread crumbs; six ounces of pounded sugar; half a pint of whipped cream; some grated lemon peel; a little cinnamon pounded; one pound morella cherries; eight eggs

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

3179Calories

107 gProtein

451 gCarbs

110 gFat

Full nutrition (34 nutrients)

Calories3179 kcal

Protein107 g

Carbohydrates451 g

Fiber27 g

Sugars214 g

Total Fat110 g

Saturated Fat50 g

Monounsaturated Fat34 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol1669 mg

Sodium7739 mg

Potassium1846 mg

Calcium1215 mg

Iron25 mg

Magnesium246 mg

Phosphorus1615 mg

Zinc11 mg

Copper1.2 mg

Manganese3.5 mg

Vitamin D8.9 mcg

Vitamin C138 mg

Vitamin A1117 mcg

Vitamin E6.8 mg

Vitamin K162 mcg

Vitamin B61.5 mg

Vitamin B125.4 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)3.5 mg

Niacin (B3)22 mg

Folate613 mcg

Choline1274 mg

Caffeine0 mg

Water552 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 46. The excerpt below is the record exactly as published.

PUDDING A LA GOTHA Three-quarters of a pound of dry bread crumbs, six ounces of pounded sugar, half a pint of whipped cream, some grated lemon peel, a little 148 PUDDINGS AND SWEETS cinnamon pounded, one pound morella cherries (or failing these some preserved ones), eight eggs

Cook this with the app: pantry check, scaling, and the assistant.