The Queen of Puddings
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1057Calories
42 gProtein
157 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1057 kcal
Protein42 g
Carbohydrates157 g
Fiber7.1 g
Sugars89 g
Total Fat54 g
Saturated Fat13 g
Monounsaturated Fat8 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol497 mg
Sodium1025 mg
Potassium1199 mg
Calcium859 mg
Iron7 mg
Magnesium119 mg
Phosphorus868 mg
Zinc4.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D6.7 mcg
Vitamin C53 mg
Vitamin A317 mcg
Vitamin E1.5 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B123.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7 mg
Folate159 mcg
Choline400 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 33. The excerpt below is the record exactly as published.
THE QUEEN OF PUDDINGS Ingredients Half a pint of breadcrumbs. One ounce of butter. One pint of milk. Marmalade. Two ounces of moist sugar. A teacupful of castor sugar. Two eggs. Hundreds and thousands. One lemon
Cook this with the app: pantry check, scaling, and the assistant.