A Plain Steamed Pudding
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Steam for three hours.
Presented as published in 1895. 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
3023Calories
87 gProtein
642 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories3023 kcal
Protein87 g
Carbohydrates642 g
Fiber9.3 g
Sugars126 g
Total Fat20 g
Saturated Fat3.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol372 mg
Sodium3529 mg
Potassium2432 mg
Calcium829 mg
Iron42 mg
Magnesium257 mg
Phosphorus1259 mg
Zinc6.5 mg
Copper1.6 mg
Manganese6.6 mg
Vitamin D2 mcg
Vitamin C4.4 mg
Vitamin A160 mcg
Vitamin E1.5 mg
Vitamin K10 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)6.1 mg
Riboflavin (B2)3.5 mg
Niacin (B3)44 mg
Folate1060 mcg
Choline316 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 58. The excerpt below is the record exactly as published.
A Plain Steamed Pudding. I cup sweet milk 2 eggs 1 teaspoon salt 5 cups flour 2 teaspoons baking; powder i cup raisins I teaspoon cloves i teaspoon cinnamon Steam three hours. Seed and chop the raisins, sift the flour, baking powder and salt, twipe together, then mix, beat the eggs separately and mix last, and put over to steam at once over boiling water. -A. I so The Queen Cook Book Steamed Graham Pudding. 2 cups Graham Sour i cup molasses I cup sweet milk i teaspoon soda I cup raisins i egg I teaspoon salt J^ teaspoon cloves J4 teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.