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7 Cup Pudding

Name: 7 Cup Pudding
Yield: 1 servings
Ingredients: 1 small teacupful of Suet; 1 small teacupful of Flour; 1 small teacupful of Breadcrumbs; 1 small teacupful of Sugar; 1 small teacupful of stoneless Jam; J teaspoonful of carbonate of soda; Use £ a cupful of milk

From The King's College Hospital book of cooking recipes, 1907

Serves 1

Presented as published in 1907. 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

643Calories

11 gProtein

85 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories643 kcal

Protein11 g

Carbohydrates85 g

Fiber1.4 g

Sugars44 g

Total Fat29 g

Saturated Fat16 g

Monounsaturated Fat9 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol32 mg

Sodium870 mg

Potassium290 mg

Calcium206 mg

Iron2.8 mg

Magnesium33 mg

Phosphorus200 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1.2 mcg

Vitamin C2.2 mg

Vitamin A39 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.5 mg

Folate70 mcg

Choline29 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 47. The excerpt below is the record exactly as published.

7 Cup Pudding*. 1 small teacupful of Suet. 1 small teacupful of Flour. 1 small teacupful of Breadcrumbs. 1 small teacupful of Sugar. 1 small teacupful of stoneless Jam. Mix well together with J teaspoonful of carbonate of soda. Dissolve in milk (warm). Use £ a cupful of milk

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