vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raspberry Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake is half an hour.
Presented as published in 1892. 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
545Calories
27 gProtein
65 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein27 g
Carbohydrates65 g
Fiber0 g
Sugars18 g
Total Fat19 g
Saturated Fat7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol573 mg
Sodium259 mg
Potassium1091 mg
Calcium308 mg
Iron4.6 mg
Magnesium119 mg
Phosphorus544 mg
Zinc3.4 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D4.2 mcg
Vitamin C103 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline463 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1484. The excerpt below is the record exactly as published.
Raspberry Pudding, Baked.— Put a pint of fresh raspberries into a pie-dish, and sprinkle a little sugar over them. Beat the yolks of three eggs and the whites of two with a quarter of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.