vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pudding
From Handbook of practical cookery, 1886
Serves 2
Serve with a German sweet sauce.
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
546Calories
10 gProtein
120 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein9.6 g
Carbohydrates120 g
Fiber3.3 g
Sugars110 g
Total Fat6.7 g
Saturated Fat3.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol108 mg
Sodium102 mg
Potassium762 mg
Calcium213 mg
Iron1.8 mg
Magnesium44 mg
Phosphorus246 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C1.7 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline104 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 102. The excerpt below is the record exactly as published.
three ounces of the sugar. Cut the citron in small thin pieces, and put these also into the bowl. Place the raisins upon a towel, and folding the ends of it 152 PUDDINGS. over them rub them therein until the stems are all sepa- rated, and adhering to the cloth ; then the raisins must be picked out and thrown into the bowl with the rest, and the sherry poured over all. Put the remaining ounce of sugar into a small sauce-pan over the fire and let the sugar brown. Pour the milk over the sugar when brown, and drawing the sauce-pan aside from the fire, stir the milk itntil the sugar dissolves and colours it. Drop the yolks of eggs
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Cook this with the app: pantry check, scaling, and the assistant.