Railway Pudding
From The art of cooking, 1880
Serve with a wine sauce.
Presented as published in 1880. 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
2190Calories
69 gProtein
271 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories2190 kcal
Protein69 g
Carbohydrates271 g
Fiber21 g
Sugars138 g
Total Fat125 g
Saturated Fat11 g
Monounsaturated Fat59 g
Polyunsaturated Fat24 g
Omega-30.1 g
Cholesterol626 mg
Sodium1639 mg
Potassium1658 mg
Calcium1372 mg
Iron18 mg
Magnesium517 mg
Phosphorus1563 mg
Zinc8.2 mg
Copper2.1 mg
Manganese4.7 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E45 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)3.2 mg
Niacin (B3)15 mg
Folate346 mcg
Choline532 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 69. The excerpt below is the record exactly as published.
Railway Pudding. — One teacupful of powdered sugar, one teacupful of flour, one ounce of butter, one des- sert spoonful of baking powder, three eggs, one-half dozen drops of essence of almonds, one tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.