vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Small Farola Pudding
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
389Calories
21 gProtein
37 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein21 g
Carbohydrates37 g
Fiber0 g
Sugars37 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol402 mg
Sodium237 mg
Potassium512 mg
Calcium363 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus449 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline338 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 168. The excerpt below is the record exactly as published.
Small Farola Pudding'. * "^rJaW^spoonfSJTnTlf? tablespoouful Sugar, 2 Eggs, and mill anti essehce in -bowl ; wet with a little cold milk ; stir. - Boil remainder of milk, and pour over mixture. Put back 1 Separate yolks from whites. Add few drops of milk to yolks, and wliip till fluid. Add to mixture. Add pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.