Punch's Pudding
From Puddings and Pastry à la Mode, 1889
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
1877Calories
29 gProtein
31 gCarbs
192 gFat
Full nutrition (34 nutrients)
Calories1877 kcal
Protein29 g
Carbohydrates31 g
Fiber0.2 g
Sugars5.9 g
Total Fat192 g
Saturated Fat100 g
Monounsaturated Fat40 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol1072 mg
Sodium312 mg
Potassium704 mg
Calcium377 mg
Iron3.1 mg
Magnesium50 mg
Phosphorus578 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C1.5 mg
Vitamin A251 mcg
Vitamin E1.6 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate84 mcg
Choline442 mg
Caffeine0 mg
Water391 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, and put into the mixture ; pour into a mould stuck round with dried cherries, and boil it ; serve with fruit sauce. Queen of Puddings. Put three-quarters of a pint of bread-crumbs into a basin, with the grated rinds of two lemons, a little sugar ; add one ounce of butter to a pint of boiling milk, and pour it over the bread-crumbs, stirring all the time ; then add the yolks of three eggs
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