Queen of Puddings
From The St. Mungo cookery book, 1904
Very fine pudding. A great improvement being turned out; much better than the other style of being served in pudding dish. Mrs Grieve, Coillesdene Portobello.
Presented as published in 1904. 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
932Calories
41 gProtein
120 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein41 g
Carbohydrates120 g
Fiber2 g
Sugars81 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol616 mg
Sodium704 mg
Potassium1055 mg
Calcium822 mg
Iron4.9 mg
Magnesium95 mg
Phosphorus868 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D7.7 mcg
Vitamin C5.3 mg
Vitamin A396 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.5 mg
Folate77 mcg
Choline534 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 41. The excerpt below is the record exactly as published.
QUEEN OF PUDDINGS. 2 slices I inch thick bread. I pint of milk. 3 eggs. 2 tablespoonfuls of sugar. 3 tablespoonfuls.of marmalade.
Cook this with the app: pantry check, scaling, and the assistant.