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Railway Pudding
From Handbook of practical cookery, 1886
Serves 6
Bake immediately after mixing to take advantage of the baking powder.
Presented as published in 1886. 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
235Calories
10 gProtein
15 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein9.7 g
Carbohydrates15 g
Fiber3.6 g
Sugars5.5 g
Total Fat21 g
Saturated Fat1.9 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol104 mg
Sodium479 mg
Potassium254 mg
Calcium340 mg
Iron2.2 mg
Magnesium82 mg
Phosphorus285 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E7.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline89 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 103. The excerpt below is the record exactly as published.
RAILWAY PUDDING — CHOCOLATE PUDDING. 153 Eailway Pudding. — One tea-cupful of powdered sugar, one tea-cupful of flour, one ounce of butter, one dessert- spoonful of baking-powder, three eggs, one half dozen drops of essence of almonds, one table-spoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.