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Pudding Seymour
From A guide to modern cookery, 1909
Serves 2
Turn out on a napkin before serving.
Presented as published in 1909. 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
491Calories
4 gProtein
25 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein3.9 g
Carbohydrates25 g
Fiber3.3 g
Sugars11 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Cholesterol125 mg
Sodium63 mg
Potassium250 mg
Calcium86 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A6.8 mcg
Vitamin E0.1 mg
Vitamin K7.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.3 mcg
Choline4.2 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 462. The excerpt below is the record exactly as published.
PUDDING SEYMOUR Cut a Wousseline Brioche into thin slices, and set these to soak in raw, sweetened and Kirsch-flavoured cream. Peel and finely slice some peaches, and poach them in vanilla-flavoured syrup; also peel some very ripe William pears. Prepare a pink Bombe-preparation
Cook this with the app: pantry check, scaling, and the assistant.