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Pudding Frangais
From The thorough good cook, 1895
Serves 8
Requires a dome-shaped mould.
Presented as published in 1895. 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
621Calories
7 gProtein
55 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein7.3 g
Carbohydrates55 g
Fiber3.5 g
Sugars45 g
Total Fat51 g
Saturated Fat22 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol93 mg
Sodium1293 mg
Potassium365 mg
Calcium188 mg
Iron2.1 mg
Magnesium62 mg
Phosphorus205 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A163 mcg
Vitamin E2.1 mg
Vitamin K6.8 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline0.3 mg
Caffeine17 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 138. The excerpt below is the record exactly as published.
Pudding Frangais. To make this pudding it is necessary to have a dome- shaped mould, four inches deep and six in diameter, and a cover to fit the top, completely lined v;itli a thin layer of paste, which must turn over its edges. Take two pounds of very round truffles, and cut them into circular 23ieces a quarter of an inch thick ; fry these lightly in a quarter of a pound of warm butter, with a large spoonful of fowl glaze, half a glass of Madeira, a pinch of fine herbs, a little grated nutmeg, and a proper quantity of salt
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