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Summer Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil, an hour and a half. 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
105Calories
5 gProtein
13 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein5.3 g
Carbohydrates13 g
Fiber0.1 g
Sugars5.2 g
Total Fat3.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol97 mg
Sodium48 mg
Potassium101 mg
Calcium54 mg
Iron1 mg
Magnesium9.7 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0.3 mg
Vitamin A51 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate28 mcg
Choline79 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1937. The excerpt below is the record exactly as published.
Summer Pudding. — Beat five table- spoonfuls of flour smoothly with a quarter of a pint of milk. Add gradually three-quarters of a pint of boiling milk, and boil the mixture, stirring it all the time, for five minutes. Pour it out, and let it become partially cool, then add two fresh eggs and half a tea-cupful of sugar. Beat the batter briskly for a few minutes, and stir in a tea-cupful of fresh summer fruit
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