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Tiverton Pudding

Name: Tiverton Pudding
Yield: 6 servings
Ingredients: Beat four eggs.; three dessert-spoonfuls of fine flour.; add a table-spoonful of sugar.; as much grated nutmeg.; as much grated ginger.; the grated rind of half a lemon.; Bring a pint of milk to the point of boiling.

From Cassell's dictionary of cookery, 1892

Serves 6

Serves five or six persons.

Presented as published in 1892. 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

154Calories

8 gProtein

17 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories154 kcal

Protein8.3 g

Carbohydrates17 g

Fiber0.9 g

Sugars6.5 g

Total Fat6 g

Saturated Fat2.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol134 mg

Sodium79 mg

Potassium198 mg

Calcium132 mg

Iron1.4 mg

Magnesium18 mg

Phosphorus163 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.4 mcg

Vitamin C11 mg

Vitamin A80 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate37 mcg

Choline113 mg

Caffeine0 mg

Water105 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2001. The excerpt below is the record exactly as published.

Tiverton Pudding. — Beat four eggs till they are very light. Mix smoothly with them tliree dessert-spoonfuls of fine flour, and add a table-spoonful of sugar, as much grated nutmeg and ginger as will together stand on a sixpence, and the grated rind of half a lemon. Bring a pint of milk to the point of boiling

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