Venus Pudding
From Puddings and pastry à la mode, 1889
Reserve some custard for sauce, adding ginger syrup.
Presented as published in 1889. 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
691Calories
69 gProtein
3 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein69 g
Carbohydrates3.2 g
Fiber0 g
Sugars1.7 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.6 g
Omega-30.2 g
Cholesterol1674 mg
Sodium667 mg
Potassium623 mg
Calcium260 mg
Iron8 mg
Magnesium57 mg
Phosphorus897 mg
Zinc5.8 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A720 mcg
Vitamin E4.7 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.3 mg
Folate216 mcg
Choline1328 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.
Venus Pudding. Take a pint mould, butter it and decorate it with candied ginger, make a rich custard with six yolks of eggs and the whites of three, half a pint of cream, and loaf sugar to taste ; dissolve half an ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.