soy-freefish-freeshellfish-free
Welcome Guest Pudding
From Handbook of practical cookery, 1886
Serves 6
Ensure the mould is greased and the water reaches halfway up the sides.
Presented as published in 1886. 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
549Calories
14 gProtein
53 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein14 g
Carbohydrates53 g
Fiber3.7 g
Sugars24 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol142 mg
Sodium1958 mg
Potassium312 mg
Calcium180 mg
Iron3.1 mg
Magnesium63 mg
Phosphorus246 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C8.8 mg
Vitamin A66 mcg
Vitamin E0.7 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate58 mcg
Choline113 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 96. The excerpt below is the record exactly as published.
WELCOME GUEST PUDDING. 141 mortar, and make them perfectly smooth by passing them through a sieve. Pour the milk over the chestnut flour, and stirring this together, put the mixture into a small sauce-pan and let it cook over a slow fire for ten minutes. At the end of this time melt the butter in a separate sauce-pan, stir into it the flour, and, when these are mixed, pour in with them the milk and chestnuts. The instant this boils take it from the fire, and adding the sugar and yolks of eggs, beat all well together. Whip the whites of eggs to a stiff froth, and stir this in lightly also, and, greasing a pint and a half souffle tin, pour into it the mixture, and bake in a moderate oven for twenty minutes. Serve in a silver souffle" dish or in a folded napkin, and without any delay. PUDDINGS. Welcome Guest Pudding. — Eight ounces of bread crumbs, one half pint of milk, four ounces of beef suet, three ounces of citron, four ounces of sugar, rind of one lemon, three ounces of almonds, four eggs, one grain of salt
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