Punch's Pudding
From Puddings and Pastry à la Mode, 1889
Serve with fruit sauce.
Presented as published in 1889. 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
1787Calories
12 gProtein
58 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories1787 kcal
Protein12 g
Carbohydrates58 g
Fiber11 g
Sugars21 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium277 mg
Potassium653 mg
Calcium424 mg
Iron1.3 mg
Magnesium49 mg
Phosphorus293 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.1 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate26 mcg
Choline9.4 mg
Caffeine0 mg
Alcohol4.6 g
Water377 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.
Punch's Pudding. Take a pint of cream and boil for a quarter of an hour with sugar, a little lemon-peel and cinnamon to tastQ ; mix a small spoonful of flour with some butter, and stir over the fire a few minutes ; then add the cream to it, beat up three 48 PUDDINGS AND PASTRY eggs, a dessert-spoonful of brandy, the same of Marsala
Cook this with the app: pantry check, scaling, and the assistant.