Russian Pudding
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
1061Calories
7 gProtein
271 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1061 kcal
Protein7.2 g
Carbohydrates271 g
Fiber18 g
Sugars220 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium42 mg
Potassium912 mg
Calcium45 mg
Iron3.8 mg
Magnesium58 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A15 mcg
Vitamin E6 mg
Vitamin K23 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate410 mcg
Choline25 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.
Russian Pudding. Press out the juice from a pound of cranberries and put it in a stew-pan, and boil it with a teacup- ful of loaf sugar. Have a teacupful of arrowroot
Cook this with the app: pantry check, scaling, and the assistant.