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Sunset Pudding
From Miss Parloa's kitchen companion, 1887
Serves 3
Serve with soft custard flavored with vanilla.
Presented as published in 1887. 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
474Calories
4 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories474 kcal
Protein3.7 g
Carbohydrates114 g
Fiber1.9 g
Sugars104 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium753 mg
Potassium201 mg
Calcium40 mg
Iron1 mg
Magnesium21 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.3 mcg
Choline10 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 341. The excerpt below is the record exactly as published.
Sunset Pudding. This is an elegant dish. The ingredients are : one- third of a box of Cox's gelatine, four sheets of pink isin- glass, two lemons, three gills of sherry, three of sugar, and one quart of water
Cook this with the app: pantry check, scaling, and the assistant.