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The Poor Author's Pudding
From Modern cookery, in all its branches, 1884
Serves 6
Use a Dutch oven if preferred.
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
91Calories
3 gProtein
15 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein3.2 g
Carbohydrates15 g
Fiber0.2 g
Sugars14 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium37 mg
Calcium18 mg
Iron0.5 mg
Magnesium3.3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 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 391. The excerpt below is the record exactly as published.
THE POOR author’s PUDDING. Flavour a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the thin rind of a small lemon ; add a few grains of salt, and three ounces of sugar, and turn the whole into a deep basin : when it is quite cold, stir to it three well-beaten eggs, and strain the mixture into a pie-dish. Cover the top entirely with slices of bread free from crust
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