Yeomanry Pudding
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
2144Calories
85 gProtein
93 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories2144 kcal
Protein85 g
Carbohydrates93 g
Fiber36 g
Sugars40 g
Total Fat172 g
Saturated Fat20 g
Monounsaturated Fat93 g
Polyunsaturated Fat36 g
Omega-30.1 g
Cholesterol58 mg
Sodium231 mg
Potassium2821 mg
Calcium1373 mg
Iron11 mg
Magnesium826 mg
Phosphorus1866 mg
Zinc11 mg
Copper2.9 mg
Manganese6.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E76 mg
Vitamin K0.4 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)4.2 mg
Niacin (B3)11 mg
Folate131 mcg
Choline235 mg
Caffeine0 mg
Water469 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 36. The excerpt below is the record exactly as published.
The yollts of three eggs. A very little grated lemon peel, One tablespoonful of flour. or four drops of vanilla essence. 100 OCKLYE COOKERY BOOK Mix the flour smoothly with about half the cream; stir in the egg:s, whip up the rest of the cream, and add it and the flavouring. Bake in mince-pie tins for about twenty minutes. WHIPPED SYLLABUBS, OR WHIPS Ingredients A wineglass of sherry. One lemon. Halt a wineglass of brandy. Two ounces and a lialf of loaf Half a pint of cream. sugar. Rub the sugar on the lemon, pound it, put it into the cream, and add the lemon juice, brandy and sherry. Put it all into a deep basin, whip it till it thickens, put it into custard glasses, and let them stand for some hours before serving. YEOMANRY PUDDING Ingredients Tlie yollis of tiiree eggs. Cream. One tablespoonful of breadcrumbs. One pint of milli. One teaspoonful of sugar. Puff paste. Nine sweet almonds and one Jam. bitter (pounded).
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