Queen Mab Pudding

Name: Queen Mab Pudding
Ingredients: a pint and a half of milk; six yolks; an ounce of gelatine; two ounces of preserved cherries; one ounce of citron peel

From Culinary jottings, 1885

Serve chilled.

Presented as published in 1885. 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

976Calories

86 gProtein

41 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories976 kcal

Protein86 g

Carbohydrates41 g

Fiber3 g

Sugars37 g

Total Fat52 g

Saturated Fat23 g

Monounsaturated Fat16 g

Polyunsaturated Fat6.5 g

Omega-30.2 g

Cholesterol1204 mg

Sodium761 mg

Potassium1560 mg

Calcium1121 mg

Iron5.8 mg

Magnesium133 mg

Phosphorus1347 mg

Zinc7.1 mg

Copper0.9 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C37 mg

Vitamin A715 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B61 mg

Vitamin B126.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.1 mg

Folate153 mcg

Choline1025 mg

Caffeine0 mg

Water899 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 248. The excerpt below is the record exactly as published.

a pint and a half of milk with a few drops of lemon essence and sugar to taste ; then Queen Mab pudding. . i i ^ -x j. i i t> ^ strain, and let it get cold. Beat up six yolks, and pour the flavoured milk upon them. Put this into the bain-marie, and stir gently over the fire until it thickens. Whip it well. Dissolve an ounce of gelatine in a little milk, add it to the above, and stir the custard until nearly cold, then pour the mixture by degrees into a buttered mould, adding two ounces of preserved cherries or finely chopped apricots and one ounce of citron peel

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Cook this with the app: pantry check, scaling, and the assistant.