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Rum Pudding

Name: Rum Pudding
Yield: 3 servings
Ingredients: three ounces of stale bread-crumbs; as much rum as will moisten them; six ounces of sugar; a little grated nutmeg; the yolks, and afterwards the well-whisked whites, of four eggs

From Cassell's dictionary of cookery, 1892

Serves 3

Time to steam: one hour. Sufficient for three persons.

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

377Calories

9 gProtein

61 gCarbs

10 gFat

Full nutrition (35 nutrients)

Calories377 kcal

Protein8.9 g

Carbohydrates61 g

Fiber1.7 g

Sugars57 g

Total Fat9.5 g

Saturated Fat4.2 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol248 mg

Sodium97 mg

Potassium122 mg

Calcium53 mg

Iron1.5 mg

Magnesium23 mg

Phosphorus150 mg

Zinc1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.3 mcg

Vitamin C0.3 mg

Vitamin A107 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate38 mcg

Choline197 mg

Caffeine0 mg

Alcohol2.8 g

Water57 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1612. The excerpt below is the record exactly as published.

Rum Pudding. — Grate three ounces of stale bread-crumbs, and pour over them as much rum as will moisten them. When they are well soaked, beat them iip with six ounces of sugar, a little grated nutmeg, and first the yolks, and afterwards the weU-whisked whites, of four eggs

Cook this with the app: pantry check, scaling, and the assistant.