Pudding au Marasquin

Name: Pudding au Marasquin
Ingredients: an ounce of raisins; two ounces of currants; a wine-glass of sherry; the yolks of six eggs; half a pound of powdered sugar; a pint of milk; half an ounce of gelatine; a teaspoonful of vanilla extract

From French dishes for American tables, 1886

Presented as published in 1886. 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

1684Calories

46 gProtein

284 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1684 kcal

Protein46 g

Carbohydrates284 g

Fiber1.3 g

Sugars265 g

Total Fat43 g

Saturated Fat19 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol1160 mg

Sodium275 mg

Potassium1249 mg

Calcium790 mg

Iron4.5 mg

Magnesium91 mg

Phosphorus957 mg

Zinc4.7 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D10 mcg

Vitamin C103 mg

Vitamin A551 mcg

Vitamin E3.5 mg

Vitamin K1.7 mcg

Vitamin B60.7 mg

Vitamin B124.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1 mg

Folate155 mcg

Choline932 mg

Caffeine0 mg

Water538 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 81. The excerpt below is the record exactly as published.

Pudding au Marasquin. Take an ounce of raisins, from which you have removed the seeds, and two ounces of currants ; soak them in a wine- glass of sherry ; then beat up slightly the yolks of six eggs, with half a pound of powdered sugar ; add your raisins and currants, a pint of milk, half an ounce of gelatine, a teaspoonful of vanilla extract

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