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Quaking Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
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
590Calories
8 gProtein
8 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein7.6 g
Carbohydrates7.7 g
Fiber0 g
Sugars0.1 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol285 mg
Sodium80 mg
Potassium200 mg
Calcium115 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline98 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1412. The excerpt below is the record exactly as published.
Quaking Pudding.— Scald a quart of cream ; when almost cold, put to it four well- beaten eggs, a spoonful and a haK of flour, some nutmeg, and sugar
Cook this with the app: pantry check, scaling, and the assistant.