Royal Pudding
From À la mode cookery, 1902
Turn out before serving.
Presented as published in 1902. 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
556Calories
36 gProtein
24 gCarbs
30 gFat
Full nutrition (35 nutrients)
Calories556 kcal
Protein36 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium214 mg
Potassium740 mg
Calcium608 mg
Iron0.2 mg
Magnesium62 mg
Phosphorus499 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate4.3 mcg
Choline92 mg
Caffeine0 mg
Alcohol4.6 g
Water469 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 64. The excerpt below is the record exactly as published.
Royal Pudding Make a custard with a pint of milk, sugar to taste, half an ounce of gelatine, and three yolks of eggs. Set a mould with glace cherries and strips of angelica, then put in a little of the custard mixture till it cools. When cold, have ready three sponge-cakes soaked in sherry and brandy, place these in the centre of the mould, and when the mixture is nearly cold add citron cut small, sultanas and glace cherries, a table- SWEETS I 7 I spoonful of brandy and a tea-spoonful of vanilla essence
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Cook this with the app: pantry check, scaling, and the assistant.