Strawberry and Custard Pudding
From English and French cookery, 1890
Presented as published in 1890. 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
1106Calories
44 gProtein
160 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1106 kcal
Protein44 g
Carbohydrates160 g
Fiber6 g
Sugars70 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol430 mg
Sodium1183 mg
Potassium1153 mg
Calcium879 mg
Iron7.6 mg
Magnesium122 mg
Phosphorus893 mg
Zinc5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D6.7 mcg
Vitamin C7 mg
Vitamin A316 mcg
Vitamin E1.5 mg
Vitamin K7.8 mcg
Vitamin B60.6 mg
Vitamin B123.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.1 mg
Folate177 mcg
Choline405 mg
Caffeine0 mg
Water537 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 73. The excerpt below is the record exactly as published.
Strawberry and Custard Pudding. — Place 4 tablespoonfuls of Southwell’s strawberry jam in a buttered pie-dish, cover with 4 ounces of breadcrumbs, and add some custard made with a pint of milk, 2 eggs, and a little sugar
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