vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
The Good Daughter’s Mincemeat Pudding
From Modern cookery, in all its branches, 1884
Serves 6
Presented as published in 1884. 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
372Calories
5 gProtein
27 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein5.5 g
Carbohydrates27 g
Fiber0.8 g
Sugars17 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol156 mg
Sodium142 mg
Potassium154 mg
Calcium61 mg
Iron1 mg
Magnesium11 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C1.6 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate23 mcg
Choline76 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 377. The excerpt below is the record exactly as published.
TIIE good daughter’s mincemeat pudding. (Author's Receipt.') Lay into a rather deep tart-dish some thin slices of French roll very slightly spread with butter and covered with a thick layer of mincemeat ; place a second tier lightly on these, covered in the same way with the mincemeat ; then pour gently in a custard made with three well-whisked eggs, three-quarters of a pint of new milk or thin cream, the slightest pinch of salt, and two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.