Queen’s Pudding

Name: Queen’s Pudding
Ingredients: 4-oz. bread crumbs; 4 tablespoonsful strawberry jam; 1 egg; i-pint milk

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

1034Calories

38 gProtein

160 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1034 kcal

Protein38 g

Carbohydrates160 g

Fiber6 g

Sugars69 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol244 mg

Sodium1112 mg

Potassium1084 mg

Calcium851 mg

Iron6.7 mg

Magnesium116 mg

Phosphorus794 mg

Zinc4.4 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D5.7 mcg

Vitamin C7 mg

Vitamin A236 mcg

Vitamin E1 mg

Vitamin K7.6 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)8.1 mg

Folate154 mcg

Choline258 mg

Caffeine0 mg

Water499 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 8. The excerpt below is the record exactly as published.

Queen’s Pudding. 4-oz. bread crumbs. 4 tablespoonsful strawberry jam. Place in a pie dish, and pour custard on made from 1 egg and i-pint milk

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