White of Egg Pudding

Name: White of Egg Pudding
Ingredients: 3 whites of eggs; 1 gill Plasmon stock; 2 tablespoonfuls apricot marmalade; ig oz. castor sugar

From Plasmon cookery book, 1904

Serve immediately or it will fall.

Presented as published in 1904. 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

501Calories

22 gProtein

68 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein22 g

Carbohydrates68 g

Fiber0.3 g

Sugars61 g

Total Fat16 g

Saturated Fat5.1 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol562 mg

Sodium383 mg

Potassium357 mg

Calcium92 mg

Iron3 mg

Magnesium25 mg

Phosphorus331 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C7.1 mg

Vitamin A242 mcg

Vitamin E1.7 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.1 mg

Folate79 mcg

Choline453 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 14. The excerpt below is the record exactly as published.

WHITE OF EGG PUDDING. — Ingredients : 3 whites of eggs ; 1 gill Plasmon stock ; 2 tablespoonfuls apricot marmalade; ig oz. castor sugar

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