Queen of Puddings
From Cookery book, 1940
Variations include flavoring with orange, lemon, or chocolate.
Presented as published in 1940. 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
1988Calories
84 gProtein
245 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories1988 kcal
Protein84 g
Carbohydrates245 g
Fiber3 g
Sugars203 g
Total Fat75 g
Saturated Fat40 g
Monounsaturated Fat18 g
Polyunsaturated Fat5.2 g
Omega-30.3 g
Cholesterol606 mg
Sodium1312 mg
Potassium3213 mg
Calcium2567 mg
Iron4.7 mg
Magnesium271 mg
Phosphorus2268 mg
Zinc10 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D21 mcg
Vitamin C3.5 mg
Vitamin A784 mcg
Vitamin E2.1 mg
Vitamin K4 mcg
Vitamin B61.4 mg
Vitamin B1212 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)5.9 mg
Folate112 mcg
Choline653 mg
Caffeine0 mg
Water1812 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 20. The excerpt below is the record exactly as published.
Queen of Puddings Number 4. Time 30 minutes. Shelf 3rd. 4 pint milk. 2 tablespoonsful jam. 2 eggs. Vanilla essence. 2 ozs. bread or cake crumbs. A few glacé cherries. 3 ozs. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.