Ravensdale Pudding
From Wholesome cookery, 1887
Half a pint of cream and half a pint of milk can be used instead of 1 pint of cream.
Presented as published in 1887. 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
1654Calories
11 gProtein
34 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1654 kcal
Protein11 g
Carbohydrates34 g
Fiber11 g
Sugars4.2 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium102 mg
Potassium614 mg
Calcium421 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus279 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 47. The excerpt below is the record exactly as published.
Ravensdale Pudding. 1 pint of cream, peel of 1 lemon, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.