Queen’s Pudding

Name: Queen’s Pudding
Ingredients: Eight Savoy finger Biscuits; Three tablespoonfuls of Raspberry Jam; Half a pint of Custard; The whites of four Eggs; One tablespoonful of castor Sugar

From The Apsley cookery book, 1905

Presented as published in 1905. 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

794Calories

40 gProtein

86 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories794 kcal

Protein40 g

Carbohydrates86 g

Fiber0.7 g

Sugars73 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol981 mg

Sodium475 mg

Potassium740 mg

Calcium426 mg

Iron4.8 mg

Magnesium57 mg

Phosphorus726 mg

Zinc4.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C5.3 mg

Vitamin A458 mcg

Vitamin E2.8 mg

Vitamin K1.2 mcg

Vitamin B60.5 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.5 mg

Folate129 mcg

Choline594 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 66. The excerpt below is the record exactly as published.

Queen’s Pudding. Ingredients. Eight Savoy finger Biscuits. Three tablespoonfuls of Rasp- berry Jam. Half a pint of Custard. The whites of four Eggs. One tablespoonful of castor Sugar

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