vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Queen Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
474Calories
26 gProtein
45 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein26 g
Carbohydrates45 g
Fiber0.3 g
Sugars39 g
Total Fat20 g
Saturated Fat6.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol746 mg
Sodium297 mg
Potassium322 mg
Calcium133 mg
Iron3.6 mg
Magnesium27 mg
Phosphorus414 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C2.2 mg
Vitamin A324 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate97 mcg
Choline593 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 91. The excerpt below is the record exactly as published.
QUEEN PUDDING. J- lb. loaf of bread 4 eggs A little jam Pt. of milk Sugar Essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.