vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Royal Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Serve with boiled custard or whipped cream.
Presented as published in 1907. 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
591Calories
8 gProtein
145 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein7.9 g
Carbohydrates145 g
Fiber0.1 g
Sugars141 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium198 mg
Calcium20 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline5.3 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 77. The excerpt below is the record exactly as published.
ROYAL PUDDIXG. Mrs. Blanche Wells Clark. One box gelatine soaked in one cup water, one-half cup lemon juice and half cup water, two cups sugar and half of the gelatine, warmed and stirred until dissolved. If desired color green, pour in ■ mold and set to cool while you prepare the second part. One cup orange juice, two cups sugar and the other holf of the gelatine. Color red, set to cool till thick as cr^am, then add the well beaten whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.