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Puritan's Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: 8d. Sufficient for three or four persons.
Presented as published in 1892. 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
696Calories
31 gProtein
70 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein31 g
Carbohydrates70 g
Fiber14 g
Sugars55 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium340 mg
Potassium1141 mg
Calcium799 mg
Iron3.3 mg
Magnesium100 mg
Phosphorus741 mg
Zinc4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D6.7 mcg
Vitamin C130 mg
Vitamin A319 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.2 mg
Folate70 mcg
Choline393 mg
Caffeine0 mg
Water601 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1410. The excerpt below is the record exactly as published.
Puritan's Pudding.— Grate three ounces of stale crumb of bread. Put it into a bowl, with a pinch of salt, the eig-hth part of a nutmeg, grated, an ounce of the kernel of a fresh cocoa- nut, finely-grated, two table-spoonfuls of pow- dered and sifted sugar, and an inch of thin lemon-rind. Mix these ingredients well to- gether, then pour over them a pint of milk, which has been beaten up with two well-whisked eggs
Cook this with the app: pantry check, scaling, and the assistant.