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Schoolroom Pudding
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
520Calories
17 gProtein
88 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein17 g
Carbohydrates88 g
Fiber2.7 g
Sugars64 g
Total Fat13 g
Saturated Fat5.9 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol168 mg
Sodium360 mg
Potassium694 mg
Calcium376 mg
Iron2.4 mg
Magnesium54 mg
Phosphorus373 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C11 mg
Vitamin A118 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.5 mg
Folate52 mcg
Choline23 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 63. The excerpt below is the record exactly as published.
Schoolroom Pudding. Three oz. bread crumbs, 2 oz. sugar, 3 oz. sultanas, a little ground cinnamon, 2 oz. chopped candied peel, 1 pint of Bird's custard, 1 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.