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Queen of Puddings
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
697Calories
20 gProtein
129 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein20 g
Carbohydrates129 g
Fiber4.2 g
Sugars80 g
Total Fat12 g
Saturated Fat4.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol143 mg
Sodium637 mg
Potassium478 mg
Calcium360 mg
Iron4.3 mg
Magnesium57 mg
Phosphorus354 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C18 mg
Vitamin A106 mcg
Vitamin E0.5 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5 mg
Folate96 mcg
Choline139 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 121. The excerpt below is the record exactly as published.
Queen of Puddings. 1 pint of Bread Crumbs, 1 pint of Milk, i large cupful of Sugar, tbe rind of 1 Lemon grated, and the yolks of 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.