vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Teacake Pudding
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
280Calories
15 gProtein
30 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein15 g
Carbohydrates30 g
Fiber0 g
Sugars29 g
Total Fat12 g
Saturated Fat4.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol396 mg
Sodium167 mg
Potassium213 mg
Calcium114 mg
Iron1.9 mg
Magnesium18 mg
Phosphorus252 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A180 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate50 mcg
Choline298 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 102. The excerpt below is the record exactly as published.
Teacake Pudding—Ingredients—A teacake, butter custard’ milk, 2 eggs, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.