Queen of Puddings

Name: Queen of Puddings
Ingredients: 1 pint of sponge cake; 10 ratafias; 2 ozs. sugar; 2 ozs. butter; ½ rind of a lemon grated; 1 pint of milk; 4 eggs

From The pudding and pastry book, 1900

Presented as published in 1900. 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

1817Calories

52 gProtein

263 gCarbs

111 gFat

Full nutrition (34 nutrients)

Calories1817 kcal

Protein52 g

Carbohydrates263 g

Fiber13 g

Sugars182 g

Total Fat111 g

Saturated Fat26 g

Monounsaturated Fat23 g

Polyunsaturated Fat9.3 g

Omega-30.1 g

Cholesterol1042 mg

Sodium1705 mg

Potassium1364 mg

Calcium916 mg

Iron7.9 mg

Magnesium119 mg

Phosphorus1392 mg

Zinc6.5 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D8.9 mcg

Vitamin C129 mg

Vitamin A492 mcg

Vitamin E4.2 mg

Vitamin K26 mcg

Vitamin B60.8 mg

Vitamin B124.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)5.1 mg

Folate206 mcg

Choline782 mg

Caffeine0 mg

Water724 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 27. The excerpt below is the record exactly as published.

Queen of Puddings 1 pint of sponge cake 10 ratafias 2 ozs. sugar 2 ozs. butter ^ rind of a lemon grated 1 pint of milk 4 eggs

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