Admiral Pudding
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves six or eight persons.
Presented as published in 1886. 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
4221Calories
41 gProtein
534 gCarbs
220 gFat
Full nutrition (34 nutrients)
Calories4221 kcal
Protein41 g
Carbohydrates534 g
Fiber35 g
Sugars248 g
Total Fat220 g
Saturated Fat119 g
Monounsaturated Fat72 g
Polyunsaturated Fat8.1 g
Cholesterol154 mg
Sodium211 mg
Potassium3133 mg
Calcium581 mg
Iron21 mg
Magnesium231 mg
Phosphorus650 mg
Zinc4.6 mg
Copper1.1 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C761 mg
Vitamin A1928 mcg
Vitamin E7.8 mg
Vitamin K43 mcg
Vitamin B61.7 mg
Vitamin B120.6 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)22 mg
Folate472 mcg
Choline79 mg
Caffeine0 mg
Alcohol9.3 g
Water801 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 44. The excerpt below is the record exactly as published.
Admiral Pudding. For Six or Eight Persons. — | lb. of potatoes ; f lb. of coarrots ; lb. of flour; j lb. of suet ; ^ lb. of sugar ; J lb. oof currants ; J lb. of candied peel ; 2 tablespoonfuls of brandy, fifor sauce, in arrowroot
Cook this with the app: pantry check, scaling, and the assistant.