vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Windsor Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Serve immediately.
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
457Calories
14 gProtein
84 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein14 g
Carbohydrates84 g
Fiber7 g
Sugars69 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium627 mg
Calcium83 mg
Iron2.1 mg
Magnesium34 mg
Phosphorus258 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C23 mg
Vitamin A171 mcg
Vitamin E1.3 mg
Vitamin K3.5 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate48 mcg
Choline312 mg
Caffeine0 mg
Water547 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2292. The excerpt below is the record exactly as published.
Windsor Pudding. — Pare and core half a dozen baking ajiples, and boil or bake them till quite soft. Beat them to a smooth pulp, and with them an ounce of best Carolina rice boiled in milk till it is tender, an ounce of powdered white sugar, a tea-spoonful of lemon- juice, and a pinch of grated lemon-rind. Whisk the whites of four eggs
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