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Pudding a la Parisienne
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
829Calories
39 gProtein
95 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories829 kcal
Protein39 g
Carbohydrates95 g
Fiber0 g
Sugars72 g
Total Fat51 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol1011 mg
Sodium590 mg
Potassium617 mg
Calcium323 mg
Iron6.1 mg
Magnesium61 mg
Phosphorus659 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6.2 mcg
Vitamin C14 mg
Vitamin A475 mcg
Vitamin E4.8 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B123.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.3 mg
Folate172 mcg
Choline758 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 101. The excerpt below is the record exactly as published.
PUDDING A LA PAEI8IENNE. 1 oz. butter 1 oz. flour 2 ozs. sugar If gills milk 3 eggs Essence of vanilla 4 ozs. assorted fruits Yolks of 2 eggs 2 tablespoonfuls sherry
Cook this with the app: pantry check, scaling, and the assistant.