vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Strawberry and Custard Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
Presented as published in 1892. 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
658Calories
29 gProtein
78 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein29 g
Carbohydrates78 g
Fiber0.9 g
Sugars63 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium353 mg
Potassium931 mg
Calcium671 mg
Iron2.1 mg
Magnesium73 mg
Phosphorus705 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C7 mg
Vitamin A316 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate56 mcg
Choline389 mg
Caffeine0 mg
Water530 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1910. The excerpt below is the record exactly as published.
Strawberry and Custard Pudding. —Take four ounces of finely-grated bread- crumbs. Place four table- spoonfuls of straw- berry jam in a buttered pie-dish, cover this with the bread-crumbs, and add some good nicely-flavoured custard made with a pint of milk, two eggs, and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.