The Best of Puddings

Name: The Best of Puddings
Ingredients: one teacupful of bread crumbs; the grated rind of half a lemon; half a pint of milk; one egg; jam; sifted sugar; the juice of half the lemon

From The child's cookery book, 1900

Serve hot or cold.

Presented as published in 1900. 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

252Calories

15 gProtein

23 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories252 kcal

Protein15 g

Carbohydrates23 g

Fiber5.5 g

Sugars15 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol215 mg

Sodium167 mg

Potassium566 mg

Calcium398 mg

Iron1.3 mg

Magnesium45 mg

Phosphorus355 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C84 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.5 mg

Folate40 mcg

Choline197 mg

Caffeine0 mg

Water340 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 10. The excerpt below is the record exactly as published.

The Best of Puddings One teacupful of bread crumbs, the grated rind of half a lemon, half a pint of milk, and one egg. Soak the bread crumbs in 66 "The Child'^s Cookery Book the milk made hot, add the lemon rind and beaten yolk of the egg, sweeten to taste, mix it well, and pour it into a buttered pie- dish and bake till it is set, spread it with jam, and then heap upon it the white of the egg beaten to a stiff froth and flavoured with sifted sugar, and the juice of half the lemon

Cook this with the app: pantry check, scaling, and the assistant.