A GRUMPY PUDDING (ECONOMICAL)
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
2508Calories
58 gProtein
426 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories2508 kcal
Protein58 g
Carbohydrates426 g
Fiber0 g
Sugars57 g
Total Fat65 g
Saturated Fat31 g
Monounsaturated Fat20 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol225 mg
Sodium557 mg
Potassium1062 mg
Calcium439 mg
Iron29 mg
Magnesium156 mg
Phosphorus761 mg
Zinc4.3 mg
Copper0.8 mg
Manganese3.7 mg
Vitamin D1 mcg
Vitamin C205 mg
Vitamin A94 mcg
Vitamin E2.5 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)31 mg
Folate750 mcg
Choline150 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 21. The excerpt below is the record exactly as published.
A GRUMPY PUDDING (ECONOMICAL). Ingredients. 1 Lb. ^lour. i Teaspoonful Baking 2 Ozs. Suet. Powder. 2 Ozs. Castor Sugar. 4 Ozs. Currants. A Little Milk. 1 Egg. A Little Nutmeg. Method. Chop suet and mix with dry ingredients ; beat egg and add nearly breakfast-cupful skimmed milk ; pour gradually into dry mixture, and thoroughly stir — it should be rather thinner than a cake mixture % grease a pie dish ; dust over with sugar ; pour all in and bake for one hour and a half or a little longer. Turn out of dish ; dust over with sugar ; serve hot. FIG PUDDING. ingredients. J Lb. Figs. 4 Ozs. Flour. 4 Ozs. Brown Sugar, i Teaspoonful Baking Powder.
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