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Wholesome-fare Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Can use cream instead of milk for richness. Optionally add brandy.
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
448Calories
5 gProtein
0 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein4.9 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol255 mg
Sodium54 mg
Potassium54 mg
Calcium23 mg
Iron0.7 mg
Magnesium4.5 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A438 mcg
Vitamin E1.7 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline120 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2281. The excerpt below is the record exactly as published.
Wholesome-fare Pudding.— This fa- vourite bread-and-butter pudding may be thus made : — Cut some thin slices of bread and butter ; butter a dish, and lay slices all over it. Strew on a few cuiTants picked and washed clean, a little grated nutmeg and cinnamon pounded or in small pieces ; then a row of bread and butter, then a few currants again, %vith the spice as before, and so on, tiU the dish is full. Sweeten some milk according to the size of the dish, and beat up three eggs, a little salt, and a little more nutmeg grated. Mix them all together, pour it over the bread, and bake it. Three rows of bread and butter
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