Pudding A La Romaine

Name: Pudding A La Romaine
Ingredients: 2 oz. COX’S INSTANT POWDERED GELATINE; 1 gill hot water; 3 ozs. chopped almonds; I pint milk; 3 yolks of eggs; 14 gills cream; 4 OzS. sugar; 1 tablespoonful orange flower water; 1 teaspoonful lemon juice

From Cox's manual of gelatine cookery (copyright), 1938

If so preferred, the almonds may be strained out of the custard.

Presented as published in 1938. 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

2040Calories

56 gProtein

162 gCarbs

135 gFat

Full nutrition (34 nutrients)

Calories2040 kcal

Protein56 g

Carbohydrates162 g

Fiber11 g

Sugars141 g

Total Fat135 g

Saturated Fat53 g

Monounsaturated Fat49 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol797 mg

Sodium440 mg

Potassium1740 mg

Calcium1025 mg

Iron5.8 mg

Magnesium318 mg

Phosphorus1299 mg

Zinc7 mg

Copper1 mg

Manganese1.9 mg

Vitamin D7.7 mcg

Vitamin C2 mg

Vitamin A396 mcg

Vitamin E24 mg

Vitamin K4.7 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)3.8 mg

Folate109 mcg

Choline572 mg

Caffeine0 mg

Water772 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 32. The excerpt below is the record exactly as published.

PUDDING A LA ROMAINE. Seven to eight persons 2 oz. COX’S INSTANT POWDERED GELATINE 1 gill hot water 3 ozs. chopped almonds I pint milk 3 yolks of eggs 14 gills cream 1 tablespoonful orange flower water 4 OzS. sugar 1 teaspoonful lemon juice

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