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Saxe-Gotha Pudding, or Tourte
From Modern cookery, in all its branches, 1884
Serves 6
Can use other fruits like raspberries or cherries.
Presented as published in 1884. 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
417Calories
13 gProtein
53 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein13 g
Carbohydrates53 g
Fiber6 g
Sugars34 g
Total Fat26 g
Saturated Fat2.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol146 mg
Sodium188 mg
Potassium396 mg
Calcium143 mg
Iron2.9 mg
Magnesium94 mg
Phosphorus252 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C15 mg
Vitamin A54 mcg
Vitamin E7.7 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate51 mcg
Choline118 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 381. The excerpt below is the record exactly as published.
SAXE-GOTHA PUDDING, OR TOURTE. Blanch and pound to the smoothest possible paste, a couple of ounces of Jordan almonds, and four or five bitter ones ; add to them, spoonful by spoonful quite at first, four eggs which have been whisked very light ; throw in gradually two ounces of pounded sugar, and then four ounces of the finest bread crumbs. Just melt, but without heating, two ounces of fresh butter, and add it in very small portions to the other ingredients, beating each well to them until it ceases to appear on the surface. Pour the paste thus prepared upon a pint of red currants, ready mixed in a tart-dish with four ounces of pounded sugar
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