vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Pudding
From Soyer's standard cookery, 1912
Serves 6
Serve with fruit syrup or any other sweet sauce.
Presented as published in 1912. 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
491Calories
10 gProtein
57 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein9.6 g
Carbohydrates57 g
Fiber1.9 g
Sugars35 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol232 mg
Sodium431 mg
Potassium165 mg
Calcium56 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus244 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A83 mcg
Vitamin E1 mg
Vitamin K7 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate48 mcg
Choline173 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 195. The excerpt below is the record exactly as published.
Vanilla Pudding. Rub half a dozen sponge cakes through a sieve, or crush the same number of large sweet biscuits. Pound six maca- roons, and mix the whole in a bowl with four yolks and two whites of eggs well whisked. Beat up the whole for some time, adding a gill of cream and a little essence of vanilla
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